Fish balls with lemongrass

Name: Fish balls with lemongrass
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 325 g raw shrimps (without head; in shell); 350 g Monkfish fillet; 1 Garlic clove; 1 TABLESPOON red curry paste; 1 TABLESPOON demerara sugar; 1/2 coated Tsp Salt; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Oil; 7 stalk lemongrass

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

325 g raw shrimps (without head; in shell)
350 g Monkfish fillet
1 Garlic clove
1 TABLESPOON red curry paste
1 TABLESPOON demerara sugar
1/2 coated Tsp Salt
2 TABLESPOONS Lemon juice
2 TABLESPOONS Oil
7 stalk lemongrass

Directions

1
Peel the prawns, remove the intestines. Wash the prawns, dab dry and cut into small pieces. Wash fish, pat dry and cut into small pieces. Peel and chop garlic
2
Process shrimps, fish, garlic, curry paste, sugar, salt and lemon juice in portions in the universal chopper to a fine fish paste. With moistened hands form approx. 24 balls from the fish paste. Heat the oil in a large pan and fry the fish balls for approx. 5 minutes, turning them until golden brown
3
Wash lemon grass, dab dry, cut into 3-4 pieces each, put into the fish balls and arrange on small plates. Lemon mayonnaise tastes good with it