Asian shrimp balls

Ingredients for 4 servings:

• 600 g king prawns (Black Tiger)
• 100 g noodles (rice vermicelli), dried
• 2 eggs
• 370 ml water
• 3 tbsp fish sauce
• 250 g spelt flour
• 1 tbsp shrimp paste (bagung), fermented
• 2 onions, finely chopped
• 2 red chili peppers, without seeds, finely chopped
• Oil for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A slightly different culinary delight

Peel the prawns and remove the intestines. Puree 300g of prawns and roughly chop 300g of prawns. Mix both. Cover the vermicelli with hot water and soak for 1 minute (no longer). Drain the water, chop the vermicelli, and add to the prawns. Whisk together the egg, water, and fish sauce. Put the flour in a bowl, make a well in the center, pour the egg mixture into it, and mix everything until a smooth batter forms. Now add all the other ingredients to the batter and mix. Heat the oil in a large pot and fry the batter, spoonful by spoonful, for about 3 minutes. Serve with sweet chili sauce, preferably homemade.