Shrimp Balls

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

These bites of blended shrimp are small and simple, but also versatile, as they can work well as a starter, or when paired with rice they make for a filling main course.

Ingredients:

• 750g shrimp, peeled and deveined
• 2 eggs
• 60ml olive oil
• 1 sprig coriander
• Salt
• White rice, to serve
  • For the Stock
• 3 guajillo chillies, dry roasted
• 1 clove garlic, dry roasted
• Pinch of cumin
• 750ml fish stock
• 1 tbsp corn oil
• 1 small white onion, finely chopped

Recipe:

1. Put the shrimp into a blender and process until ground, then put the ground shrimp into a bowl.
2. Add the eggs and mix thoroughly.
3. Using damp hands, make balls the size of golf balls.
4. For the stock, put the chillies, garlic, cumin, and fish stock into a blender and process until smooth. Strain into a bowl.
5. Heat the oil in a frying pan over medium heat, add the onion, and sauté for 2 minutes.
6. Add the stock, adjust the seasoning, and heat; then set aside.
7. In a separate frying pan, add 2 tablespoons of oil, add the shrimp balls, in batches if necessary, and cook for 5-7 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels; set aside.
8. Transfer the shrimp balls to a plate, add the sauce and garnish with coriander. Season with salt.
9. Serve with the rice, if using.