Crispy Fried Shrimp Balls
Ingredients
- 1 kg medium shrimp
- 2 potatoes
- 2 garlic cloves
- 1 chopped green onion
- 6 parsley stalks
- 6 cilantro stalks
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
For frying
- corn oil
For coating
- 1 cup flour
- 2 large eggs
- 2 cups breadcrumbs
Preparation
Peel the shrimp and keep the tail to use for decorating the fried shrimp. Using a small knife, make a small cut in the back and remove the sand vein. Rinse the shrimp with a little salted water and a bit of vinegar, then place in a colander.
In a medium pot, place the potatoes and cover with water. Add a little salt and boil on medium heat until slightly cooked but not too soft so they hold together during frying. Peel the potatoes and set aside.
Bring a meat grinder and attach the fine hole disk. Place a plate under the grinder.
Grind the shrimp, potatoes, garlic, green onion, parsley, and cilantro. Add salt, pepper, cumin, and coriander, then mix to form a cohesive soft dough. Shape the dough into walnut-sized balls or into small fingers and attach the shrimp tail to resemble shrimp shape.
In a wide plate, place the flour. In another wide plate, place the eggs, add a little salt and pepper, and beat with a fork. In another wide plate, place the breadcrumbs.
Take the shrimp balls, dip in flour to coat lightly, then dip in egg to coat, and roll in breadcrumbs to coat well. Place the shrimp balls in the refrigerator for about an hour to set.
In a deep frying pan, place oil to a depth of about 2 inches and heat over medium heat until hot.
Fry several balls in the oil until golden brown. Place on paper towels to drain excess oil and serve hot.
