Directions

To Make

1. In a small frying pan, fry red curry paste with coconut milk under medium heat until it turns into a thick paste. Set aside to cool.
2. In a small sauce pan, cook all the dipping sauce ingredients until it starts to boil. Simmer for 2 mins and set aside to cool.
3. With a food processor, blitz shrimps and egg until it turns into a sticky paste.
4. Transfer to a mixing bowl and add in kaffir lime leaves, snake beans, fish sauce, sugar and red curry paste. Mix them until they are well incorporated.
5. Using a spoon), scoop up the shrimp mixture and roll it into a ball. Drop the ball into bowl filled with panko and coat the shrimp ball. Set aside and repeat with remaining shrimp mixture.
6. Heat oil over medium heat in a sauce pan until it reaches 180°C. Deep fry shrimp balls for 3-4 mins or until golden brown in batches. Strain oil and cool.
7. Serves with dipping sauce and crushed peanuts.