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🍽️ Thai Shrimp Balls

199 kcal · 30 min · 4 servings

Ingredients

• 350 g Shrimp (without head and shell, à 30 g)
• 1 Egg white
• 1 Shallot
• 30 g Ginger (1 piece)
• 1 green chili pepper
• Salt
• Pepper
• 200 g Papaya (0.5 Papayas)
• 200 g red bell peppers (1 red bell pepper)
• 1 red onion
• 1 small garlic clove
• 1 Lime
• 1 tbsp Thai fish sauce
• 1 tsp Soy sauce
• 1 tsp Honey
• 3 tbsp Rapeseed oil
• 3 sprigs Mint

Instructions

1. 1. Make a cut along the back of the shrimp.
2. 2. Remove the black vein.
3. 3. Wash the shrimp and pat them dry with a kitchen towel.
4. 4. Separate the egg.
5. 5. Use the egg yolk for another purpose.
6. 6. Put the egg white and the shrimp into a food processor or chopper.
7. 7. Chop the mixture into a smooth paste.
8. 8. Peel the shallot.
9. 9. Peel the ginger.
10. 10. Finely chop the shallot and ginger.
11. 11. Halve the chili.
12. 12. Remove the seeds from the chili.
13. 13. Wash the chili.
14. 14. Finely chop the chili.
15. 15. Thoroughly mix the chopped ingredients with the shrimp paste.
16. 16. Season the mixture with salt and pepper.
17. 17. Place the bowl in the refrigerator.
18. 18. Remove the seeds from the papaya.
19. 19. Peel the papaya.
20. 20. Quarter the bell pepper.
21. 21. Remove the seeds from the bell pepper.
22. 22. Wash the bell pepper.
23. 23. Peel the red onion.
24. 24. Cut the papaya, bell pepper, and red onion into thin strips.
25. 25. Peel the garlic.
26. 26. Finely chop the garlic.
27. 27. Halve the lime.
28. 28. Squeeze the juice from the lime.
29. 29. Add two tablespoons of lime juice to a bowl.
30. 30. Add the chopped garlic.
31. 31. Add the fish sauce.
32. 32. Add the soy sauce.
33. 33. Add the honey.
34. 34. Whisk the ingredients in the bowl.
35. 35. Add one tablespoon of oil.
36. 36. Add the papaya strips.
37. 37. Add the bell pepper strips.
38. 38. Add the onion strips.
39. 39. Mix everything well.
40. 40. Wash the mint.
41. 41. Shake the mint dry.
42. 42. Pluck the mint leaves from the stems.
43. 43. Chop the mint leaves roughly.
44. 44. Fold the mint into the salad.
45. 45. Let the salad marinate for 25 minutes.
46. 46. Season the salad to taste with salt and pepper.
47. 47. Shape the shrimp mixture into small balls.
48. 48. Place the balls on a plate.
49. 49. Heat the remaining oil in a non-stick pan.
50. 50. Fry the balls on all sides over medium heat.
51. 51. Fry the balls for 4 to 5 minutes.
52. 52. Let the balls drain on kitchen paper.
53. 53. Place the salad on a plate.
54. 54. Serve the balls with the salad.

Nutrition per serving

• kcal: 199
• Protein: 20 g · Fett/Fat: 9 g · Carbs: 8 g