Small Thai Shrimp Patties

 

For 4 servings as a light meal

For 8 servings as a starter

• 500 gr deveined raw shrimp
• 60 ml chopped green onions (chives)
• 5 ml ground dried lemongrass
• 2 kaffir lime leaves soaked in hot water for 15 minutes then finely chopped
• 1 egg white
• 15 ml fish sauce (nam pla)
• 15 ml fresh lime juice
• 5 ml sweet chili sauce
• 125 ml breadcrumbs
• 30 ml chopped mint
• 30 ml chopped coriander
• Coriander Dip
• 30 ml chopped coriander
• 1 finely chopped green onion
• 1 clove of crushed garlic
• 5 ml brown sugar
• 125 ml rice vinegar
• 10 ml low salt soy sauce
• 5 ml chili sauce

1. Place the shrimp in the food processor and roughly chop them; add green onion, lemongrass, kaffir lime leaves, egg white, fish sauce, lime juice and chili sauce.
2. Mix the ingredients, then put in a bowl and add the breadcrumbs, mint and coriander.
3. Shape the mixture into 2-inch round patties. (5cm) diameter; Place the pâtés on a plate lined with plastic wrap or thread onto a lemongrass stalk.
4. Cover and refrigerate for 30 minutes or until the pâtés are firm.
5. Preheat the barbecue to medium heat; Brown the pâtés for 2-3 minutes on each side. You can also heat a non-stick frying pan over medium heat and then fry the pâtés in a little oil.
6. You can also cook them in the oven at 400F (200C) without using the skewers.
7. Dip: Whisk together dip ingredients in a bowl and serve with pâtés.

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