Shrimp balls with coconut-peanut dip

Name: Shrimp balls with coconut-peanut dip
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Frozen shrimps, raw, headless in shell; 2 spring onions (40-50 g); 5 TABLESPOONS Oil; 30 g unsalted peanut kernels; 100 ml Coconut milk; 50 g Peanut cream; 1-2 TEASPOONS Sambal Oelek; 2 TABLESPOONS Soy sauce; 3 TABLESPOONS Lime juice; 1/2 package (125 g) QimiQ (alternatively 125 g sour cream); 1/2 red Paprika shot (100-125 g); 7-10 Tbsp a good 1/2 pot of coriander; 7-10 Tbsp grated peel of 1 organic lime; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 60 g Coconut flake; 8 Lime slices to garnish; 7-10 Tbsp some chili rings; 8 Shashlik skewers

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

If you want to serve your guests an unusual snack, then these shrimp balls with Asian dip are just right.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Frozen shrimps, raw, headless in shell
2 spring onions (40-50 g)
5 TABLESPOONS Oil
30 g unsalted peanut kernels
100 ml Coconut milk
50 g Peanut cream
1-2 TEASPOONS Sambal Oelek
2 TABLESPOONS Soy sauce
3 TABLESPOONS Lime juice
1/2 package (125 g) QimiQ (alternatively 125 g sour cream)
1/2 red Paprika shot (100-125 g)
7-10 Tbsp a good 1/2 pot of coriander
7-10 Tbsp grated peel of 1 organic lime
7-10 Tbsp Salt
7-10 Tbsp Pepper
60 g Coconut flake
8 Lime slices to garnish
7-10 Tbsp some chili rings
8 Shashlik skewers

Directions

1
Defrost the shrimps in a sieve at room temperature for about 2 hours. Clean, wash and drain the spring onions. Cut 1 spring onion into fine rings, chop the rest and put aside.
2
Heat 1 tablespoon of oil in a frying pan, roast peanut kernels in it, take them out immediately and let them cool down. Briefly sauté spring onion rings, except for a few for sprinkling, in the hot pan. Add coconut milk and peanut cream, stir until smooth and bring to the boil briefly.
3
Stir in Sambal Oelek and season to taste with soy sauce and 1-2 tbsp lime juice. Let it cool down. Whisk QimiQ at room temperature in a bowl until smooth Stir in the cold peanut cream and season to taste with the lime juice, soy sauce and Sambal Oelek
4
Clean, wash and chop the peppers. Wash the coriander, shake dry and chop, except for something to garnish. Shrimps wash, drain, peel and remove the gut. Chop the prawns and mix them with paprika, chopped spring onions, lime peel and about 1 tbsp. lime juice.
5
Season with salt and pepper.
6
Form 16 small balls from the mixture and turn them into coconut flakes. Heat 2 tablespoons of oil in a frying pan and fry 8 shrimp balls for about 5 minutes, turning them until golden brown. Clean the pan, heat 2 tbsp. oil and fry the remaining 8 prawn balls.
7
Put 2 loafs with 1 lime slice each on 1 skewer. Arrange skewers and peanut dip on plates. Sprinkle dip with roasted peanuts, chilli rings and remaining spring onion rings. Garnish with coriander.