Ingredients (Serves 3-4)
- 2 lbs of peeled shrimp, tails peeled and cut sideways into half
- 4 cups of vegetable oil
- 2 tablespoons of chili oil
- 1 teaspoon of chicken soup base mix
- 1 teaspoon of ground black pepper
- 1 teaspoon of fish sauce
- 6 medium cloves of garlic, sliced into big pieces
- 4 medium shallots, sliced into big pieces
- 1½ cups of all-purpose flour
- 1½ tablespoons of crushed red pepper
- 1½ teaspoons of garlic powder
- ¼ teaspoon of salt
- 3 egg
Procedures
- Put garlic and shallot in a mortar and crush until smooth. Then, add shrimp, chicken soup base, and ground pepper and crush until smooth. Add fish sauce and chili oil, and mix them all together.
- Refrigerate for 15-20 minutes. Then, take a small amount of the mixture in your hands and roll it into a ball, then flatten it a bit.
- Mix the flour, crushed chili, garlic powder, and salt into a large bowl. Beat the eggs in a small bowl.
- Heat the oil in a deep frying pan 10 minutes on medium heat.
- Dip the shrimp balls into the egg bowl, then into the flour mixture bowl. Then, drop them into the hot oil.
- Fry until brown, remove, and serve hot.
