Crispy Shrimp Balls with Sweet Chili Sauce Delight

Ingredients

• 1 pound raw shrimp, peeled and deveined
• 1/2 cup breadcrumbs
• 1/4 cup green onions, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 egg beaten
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying
• 1/2 cup sweet chili sauce
• 1 tablespoon rice vinegar
• 1 teaspoon lime juice
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)

Instructions

1. Begin by placing the raw shrimp in a food processor. Pulse until they are finely chopped but not pureed, resembling a coarse paste.
2. In a large mixing bowl, combine the chopped shrimp, breadcrumbs, green onions, garlic, ginger, beaten egg, soy sauce, sesame oil, salt, and black pepper. Mix until well combined.
3. Shape the mixture into small balls, about 1 inch in diameter, ensuring they are compact. Place them on a baking sheet lined with parchment paper.
4. In a separate bowl, prepare the sweet chili sauce by mixing the sweet chili sauce, rice vinegar, lime juice, and crushed red pepper flakes. Set aside.
5. Heat enough vegetable oil in a deep pan over medium heat to submerge the shrimp balls. Once hot (about 350°F or 175°C), carefully lower the shrimp balls into the oil in batches, avoiding overcrowding the pan.
6. Fry the shrimp balls for about 4-5 minutes, or until they are golden brown and crispy, turning them halfway for an even cook.
7. Using a slotted spoon, remove the cooked shrimp balls and place them on a paper towel-lined plate to drain excess oil.
8. Serve the crispy shrimp balls hot, with the sweet chili sauce on the side for dipping.