INGREDIENTS

For the balls:

• 400 g raw shrimps (heads and shells removed)
• ½ bunch of cilantro
• 50 g spring onions
• ½ red chili pepper
• 1 clove of garlic
• 1 hazelnut-sized piece of ginger
• 1 tsp tom ka paste
• 1 tbsp white sesame seeds + a little more for garnish
• 1 tbsp black sesame seeds + a little more for garnish
• 1 tbsp cornflour
• 100 g pre-cooked waxy potatoes
• 1 egg
• 1 tbsp fish sauce
• Salt
• 3 tbsp peanut oil
• Chili and spring onions sliced into rings for garnish

For the soup:

• 1 hazelnut-sized piece of ginger
• 1 lemongrass stalk
• ½ chili pepper
• 2 kaffir lime leaves
• 400 ml coconut milk
• 400 ml chicken stock
• 2 tsp tom ka paste
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 squeeze of lime juice

Preparation

1. For the balls, rinse the shrimp under cold running water and pat dry thoroughly with paper towels. Wash the cilantro, shake dry and coarsely chop with stems, setting aside a few leaves for garnish. Clean and wash the spring onions. Wash and deseed the chili pepper and cut into pieces with the white to light green part of the spring onions. Peel and finely grate the garlic and ginger.
2. Place the ZWILLING ENFINIGY Food Processor on the ZWILLING ENFINIGY High Performance Stand Mixer Pro and insert the chopping blade. Add in cilantro, spring onions, chili pepper, garlic and ginger and chop to a moderately fine consistency with the pulse button. Add the shrimp and mince everything again on speed 2 to a moderately coarse consistency.
3. Remove the chopping blade and insert the dough hook. Add tom ka paste, both kinds of sesame seeds, cornflour, diced potatoes, egg, fish sauce and 1 tsp salt. Knead the mixture on speed 2 for about 15 seconds.
4. Transfer the contents of the container into a bowl – this works best with a dough scraper – and season again to taste. Use your hands to shape the mixture into balls about the size of golf balls (see tip) and set aside on a plate.
5. For the soup, place the blender jug on the ZWILLING ENFINIGY High Performance Stand Mixer Pro. Peel the ginger and cut into rough cubes. Remove the outer leaves from the lemongrass and cut the white to light green part into rings. Wash and deseed the chili pepper. Place all soup ingredients in the blender and prepare using the soup function.
6. Meanwhile, heat the peanut oil in a frying pan and fry the shrimp balls in it until golden brown all over, turning them repeatedly. Season the finished soup with lime juice to taste.
7. Divide the shrimp balls among bowls or deep plates and serve. Serve the coconut soup over them decoratively at the table, then garnish with the remaining cilantro greens, remaining sesame seeds, and chopped chili and spring onions.