Waiting time: 30 minutes
Cooking time: 5 minutes
This hors d'oeuvre can also be served as a first course, in which case wrap the balls in rice cake that has been soaked in warm water. Steam them for 6 minutes or cook them in the microwave at high power for 3 minutes.
Suzi Wan suggests serving them with mixed chop suey vegetables, available ready to use: bean sprouts, red and green peppers, carrots, bamboo shoots and black mushrooms. But you could also serve them simply with bean sprouts seasoned with scallion and nuoc mam.
- Peel the shrimp; peel the onion.
- Cut the fish into pieces.
- In a food processor, finely chop the shrimp, fish and onion.
- Combine this mixture in a bowl with 1 tbsp. nuoc mam, the chili paste, ginger and sesame oil. Refrigerate for 30 minutes.
- Form into balls and place on a plate.
- Fry the shrimp and fish balls in 500 ml (2 cups) vegetable oil. Once they rise to the surface, they're cooked. Drain on paper towels.
- Serve immediately, garnish with cilantro. Sprinkle the balls with sesame seeds.
Collaboration and photo: Suzi Wan - Essential Chinese products available in major grocery stores, including chop suey vegetables, chili paste and nuoc mam.
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