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750g Fresh raw shrimps
4 medium Red chilies finely chopped
1/2 cup Fresh coriander leaves
2 Egg whites
1 tablespoon Finely grated fresh ginger
2 cloves Garlic, chopped
1 tablespoon Fish sauce
1/3 cup Rice flour or cornflour
1/2 cup Cooking oil
Chili sauce to serve |
Method :
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Peel and devein the shrimps
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Place the shrimp meat, chili, coriander leaves, egg
white, ginger, garlic and fish sauce in a food processor and process for
10 seconds or until the mixture is well combined.
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Transfer the mixture to a bowl and stir in the flour.
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Refrigerate the shrimp mixture for at least 30 minutes
or until you are ready to fry the puffs.
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Heat the oil in a heavy-based frying pan. Very gently
drop rounded teaspoons of the mixture into the hot oil and cook for 2
minutes, carefully turning them with tongs until golden brown on all
sides.
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Drain the puffs on paper towels and serve immediately
with chili sauce.
Note: Do not over process or overcook the mixture or it
will become tough.
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