Spicy, exotic shrimp balls

Ingredients for 1 servings:

• 200 g prawn(s), cleaned, fresh or frozen
• 100 g chicken breast, fresh or frozen
• 4 g shrimp paste (Terasi Udang, see note)
• 2 medium-sized garlic cloves, fresh
• 4 tbsp sunflower oil
• 2 tbsp sweet and sour hot sauce (Thai style No. 3, see note)
• 30 g carrot(s)
• 1 tsp, leveled chicken stock powder
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp tapioca flour
• 1 tbsp flour (sago flour)
• 1 tbsp baking powder, optional
• 1 liter of water
• 20 g chicken stock powder
• e.g. celery leaves, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Recipe from Denpasar, Bali, Indonesia.

Freeze 150g of shrimp and the sliced ​​chicken breast, then mince using a meat grinder with a 3-hole disc. Cut the remaining shrimp into approximately 6mm cubes. Trim both ends of the garlic cloves and cut into very small cubes. Heat the sunflower oil in a small pan. Crumble the Terasi Udang with a fine grater and add it to the oil with the garlic, roasting until the garlic browns. Deglaze everything with the Thai sauce and mix until smooth. Wash a small carrot, trim both ends, peel, and slice an appropriate amount into julienne strips. Mix all ingredients, except the flour, in a bowl until smooth. Sprinkle the flour over the top. If you like your dumplings extra fluffy, sprinkle in the baking powder. Mix everything until smooth and let it rest in the refrigerator for 30 minutes. Bring the water to a simmer. Dissolve the chicken stock in it. Using two teaspoons, form dumplings from the mixture and place them in batches into the simmering broth. When the dumplings float to the top for about 5 minutes, they are cooked and can be removed using a coarse sieve. Continue this process until the dumpling mixture is used up. Freeze any unused dumplings in batches, keeping as little air as possible but without vacuum sealing. Use the dumplings warmed as a snack or brown them in batches in 220°C peanut oil for about 10 seconds just before serving. To use with Cap Cay, quarter the dumplings and add them to the Cap Cay 1 minute before adding the sauce. These dumplings are both delicious and visually appealing both as a snack and as a side dish to Cap Cays and soups. Note: The Indonesian shrimp paste (terasi) cannot be replaced with the German version, which tastes completely different because it is not fermented. URL for “Sweet, Sour, and Hot Sauce, Thai Style No. 3”: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html