Thai Shrimp with Chili Soy Dip


12 oz. cooked peeled shrimp 1 cup fresh bread crumbs 1/2 small onion very finely chopped 1 clove of garlic crushed 1 tbsp chopped fresh cilantro Grated zest and juice of 1/2 a lime 1 small green chili seeded and chopped 1/4 tsp five spice powder 2 tbsp all purpose flour 1 egg beaten 2/3 cup shredded coconut For the dip: 1 small red chili seeded and sliced 1 tbsp lime juice 2 tbsp dark soy sauce 2 tbsp water 1 tbsp soft brown sugar

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Place shrimp, bread crumbs, onion, garlic, cilantro, lime juice and zest, chili, and spice in Cuisinart stand mixer and puree to form a smooth paste. Chill for 30 minutes. Divide shrimp mixture into 12 portions and roll into 12 balls, dust lightly with flour and dip into egg and then the coconut completely covering the balls. Chill for another 30 minutes meanwhile make the dip. Place all ingredients in small pan and heat gently until sugar is dissolved not long about 5 minutes. When the shrimp balls are ready, deep fry in vegetable oil in batches about 3-5 minutes or until crisp and golden brown. Warning, these are very addicting.