1. Wrap the shrimp paste in a piece of foil and gently warm it in a dry frying pan for 5 minutes, turning a few times. Unwrap the paste and put in a food processor or blender. Add the onion, chilies and garlic to the food processor and process until finely chopped. Set aside. Dry-fry the coriander and cumin seeds in a hot frying pan for 1 minute, to release the aroma. Tip the seeds into a mortar and grind with a pestle. 2. Put the meat in a large bowl. Stir in the onion mixture. Add the ground spices, soy sauce, brown sugar, lemon juice and beaten egg. Season to taste. Shape the meat mixture into small, even-size balls, and chill these for 5 to 10 minutes to firm them up. 3. Heat the oil in a wok or large frying pan and fry the meatballs for 4-5 minutes, turning often, until cooked through and browned. You may have to do this in batches. Drain the meatballs on kitchen paper, and then pile them on to a warm serving platter or into a large serving bowl. 4. Finely slice the green chili and one of the red chilies, and sprinkle over the meatballs. Garnish with a whole red chili, if you like. Serve with the sambal, spooned into a small dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
