Thai Shrimp with Chili Soy Dip


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12 oz. cooked peeled shrimp 1 cup fresh bread crumbs ½ small onion very finely chopped 1 clove of garlic crushed 1 tablespoon chopped fresh cilantro Grated zest and juice of ½ a lime 1 small green chili seeded and chopped ¼ teaspoon five spice powder 2 tablespoon all purpose flour 1 egg beaten ⅔ cup shredded coconut For the dip: 1 small red chili seeded and sliced 1 tablespoon lime juice 2 tablespoon dark soy sauce 2 tablespoon water 1 tablespoon 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.