Shrimp balls with kaffir lime leaves

Preparation time:cca.  25 minutes (plus resting and baking time)
Per portion cca. 34 kcal / 143 kJ
4 g P, 1 g F, 1 g CH


  • 3 red chilli peppers
  • 3 spring onions
  • 1 garlic clove
  • 3 cm ginger
  • ½ bunch coriander
  • 3 kaffir lime leaves
  • 2 tbsp fish sauce
  • 125 g fish fillet
  • 125 cooked shrimp meat
  • 15 g fine Chinese noodles
  • 1 tbsp peanut oil
  • 125 ml rice vinegar
  • 1 tbsp brown sugar


  1. Rinse, dry and trim the chilli, remove the seeds and chop finely. Trim, rinse and dry the spring onions, then slice into rings. Peel and chop the garlic. Peel and grate the ginger. Set aside one-third of each, and put the rest in the blender container.
  2. Rinse and pat dry the coriander and kaffir lime leaves, then put in the container with 1 tablespoon of fish sauce and blend until the mixture gets creamy. Wash and pat dry the fish fillet, then cut into dices. Stir into the paste until creamy. Chop the shrimp flesh and fold in.
  3. Place the noodles in hot water to swell, then chop and add to the paste, stir well. Shape the mixture into 15 small balls and fry in the hot peanut oil until golden. Leave to cool.
  4. Mix the rest of the chilli, spring onions, garlic, grated ginger, rice vinegar, the rest of the fish sauce and the brown sugar to make a dip, and serve with the shrimp balls.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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