Balinese shrimp balls

Ingredients for 10 servings:

• 200 g minced poultry, fresh or frozen
• 250 g peeled shrimp(s), without head and tail, raw, frozen
• 2 eggs, size S
• 6 g chicken stock powder
• 30 g carrot(s)
• 2 tbsp celery leaves, fresh or frozen
• 2 tsp glutamate (Aji-No-Moto), highly purified
• 4 tbsp sunflower oil
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp lemon juice
• 1 tbsp tapioca flour
• 1 tbsp flour (sago flour)
• 1 tbsp baking powder
• 1 liter of water
• 20 g chicken stock powder or salt
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

a popular party snack and a spicy side dish for soups and Cap Cay

Process the shrimp with a chopping knife or cleaver until a creamy paste forms. Do not use a meat grinder for this! Combine the paste and minced chicken in a large bowl. Crack one egg. Separate the egg white and yolk. Whisk the yolk with the chicken stock and add to the shrimp mixture. Crack the second egg and whisk it with the egg white from the first egg. Fry in a pan with 2 tablespoons of sunflower oil and a pinch of salt until scrambled. Let cool and finely chop the pieces. Wash and peel the carrot, trim both ends, and slice crosswise from the bottom with a julienne slicer into short silk threads. Wash the fresh celery, shake dry, and pick off and chop the unblemished leaves. Use two tablespoons of this immediately and freeze the remaining leaves. Measure out frozen goods and let thaw. Cut the unblemished stalks crosswise into approximately 3 mm wide rolls and freeze in portions. Combine all the remaining ingredients for the balls with the remaining sunflower oil in the bowl and mix until smooth. Cover and let the mixture mature in the refrigerator for 1 hour. Bring 1 liter of water to a boil in a 2-liter saucepan. Dissolve the chicken stock or salt in it. Form the cold shrimp mixture into balls about the size of ping-pong balls and drop them into the simmering water. Once the balls have floated and risen after about 5 minutes, remove them with a slotted spoon and set aside until all the balls are cooked. Garnish as desired and serve fresh.