Appon's Thai Food Recipes

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Shrimp Bombs ( Gung Labut )

shrimp-bombs-fried.jpg

Outside my local supermarket is a chicken stand selling roasted chicken and all manner of fried and roasted meats. Among the things it sells are these, shrimp balls on the inside, bread cubes on the outside and I thought I'd make some myself.
The big advantage of making things yourself is you can use plenty of shrimp and get a much stronger savoury shrimp flavour. My shrimp bombs really do explode with shrimp flavour!
I've bumped this recipe to the top, as a possible recipe for Christmas/New Year, I've seen these sold in the UK as a party snack. We don't celebrate Christmas much in Buddhist Thailand, but a lot of the party food you eat at Christmas is made in the factories here!

Ingredients
10 Medium Shrimp
50 gms Wheat Flour
1 Teaspoon Salt
1 Pinch of Pepper
1 Coriander Root (or a teaspoon of leaves if you don't have it)
2 Garlic Cloves
2 Slices White Sliced Bread

Preparation
1. Peel the shrimp and place in a blender and blend,
2. Add the flour, salt, pepper, coriander root, and cloves of garlic.
3. Blend again, you should have a sticky thick paste at this point, if you don't add more flour. If it's not sticky enough, add more shrimp meat.
4. Cut the white3 bread into smalls cubes, mine were about 6mm on each side.
5. Take a small ball of the paste and roll it in the bread cubes until it's completely covered with bread cubes. Repeat until all the mixture is used up. I get 8-10 balls from this mixture.
6. Heat oil in a deep frying pan, when the oil is hot, drop the balls in and fry until golden. They do not need long, I found that 30 seconds to a minute in hot oil they would be brown on the outside and cooked on the inside.

Serve with
I found that they're really nice as a snack served with sweet chicken sauce, but you can eat them with rice and fried vegetables too, and even use them in noodles to add some crunch.

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This page contains a single entry from the blog posted on December 22, 2012 2:29 PM.

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