Fish Balls

Loved in Thailand as a snack from the hand or possibly as a small snack: You take either fish fillet or possibly pure shrimp meat, which you like to mix with pork mince, which makes the thing even juicier.

Mince fish fillet or shrimp meat and pork in portions in a chopper. Add the seasoning ingredients and the egg yolks, knead extensively by hand until a homogeneous quantity is formed. Then add the flour and take up the rather soft mixture with your hand formed into a spoon and clap it heartily into the baking bowl at least 20, better 40 times, while it is moving apart and taking up air – this will make the dumplings wonderfully fluffy later on.

Grab a small unit in each hand, clench your hand into a fist and squeeze out a ball between your thumb and forefinger that is about the mass of a fully heaped tablespoon. Drop the ball into a bed of white bread crumbs (remove the crust from fresh toast and crumble it in a chopper or between the palms of your hands) and sprinkle loosely with more crumbs.

Press the balls into flat cakes about 1 centimeter thick.

Carefully slide these balls into hot oil (preferably in a wok) and fry for four to five minutes until golden brown – repeatedly turning with a stirring spoon in between. Drain on kitchen roll and serve with hoisin sauce (ready-made product), which has been stirred smooth with a small amount of orange juice.

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