Thai shrimp with Chili soy sauce ( Archived) (4)

These are really addicting, although I burned out my blender making the last batch.Guess its time for a food processor. Ingredinets: 12 oz. cooked peeled shrimp,1 cup of fresh bread crumbs( dont use dried bread crumbs )1/2 cup finely chopped onions,1 garlic clove crushed,1 tbsp. fresh cilantro,grated zest and juice of a half a lime,1 small green chili seeded and chopped,1/4 tsp. five spice powder, 2 tbsp flour,1 beaten egg,2/3 cup shredded coconut. Dip ingredients:1 small red chili seeded and sliced,1 tbsp. lime juice,2 tbsp. dark soy sauce,2 tbsp. water,1 tbsp. brown sugar. Place shrimp,bread crumbs,onion,garlic,cilantro,lime juice and zest,chili and spice in blender,puree until smooth paster is formed.Chill for 30 minutes.Divide shrimp mixture into 12 portions and roll into balls.Roll balls into flour and dip into egg,then into coconut until completely covered.Chill another 30 minutes,Meanwhile make the dip. Place all dip ingredients into a small sauce pan and heat gently until sugar dissolves.set aside to cool. Heat vegetable oil in a heavy skillet for deep frying.fry the balls in batches for about 3-5 minutes or until golden brown. Drain on paper towels ,keep warm until they are all done .Serve hot with dip.

Sounds yummy..maybe give them a try this weekend. thank you for the recipe.

I use my Magic Bullet........Hasn't failed me yet.