Chop <quantity>300<unit>g</unit></quantity> of shrimp

Transfer chopped shrimp to bowl

Add <quantity>10<unit>g</unit></quantity> of melted lard

Add <quantity>1<unit>tbsp</unit></quantity> of minced garlic

Add <quantity>1<unit>tbsp</unit></quantity> of grated ginger

Add <quantity>1<unit>tbsp</unit></quantity> of chopped chives

Add <quantity>1<unit>tbsp</unit></quantity> of minced red onion

Add <quantity>1½<unit>tbsp</unit></quantity> of minced coriander root

Add <quantity>1<unit>tbsp</unit></quantity> of minced lemon verbena stalk

Add <quantity>1<unit>tsp</unit></quantity> of fish sauce

Add <quantity>¼<unit>cup</unit></quantity> of cassava starch

Mix until homogenous

Rest in fridge 24h to infuse flavors

Trim, peel and cut <quantity>1</quantity> granny smith apple

Deseed and finely chop <quantity>2</quantity> spicy red chilies

Add chopped apple to blender

Add <quantity>4<unit>tbsp</unit></quantity> of water and <quantity>4<unit>tbsp</unit></quantity> of apple cider vinegar

Cover and blend on high until homogenized

Strain into a pan

Add <quantity>4<unit>tbsp</unit></quantity> of caster sugar. Stir to incorporate

Simmer on medium heat until mixture reaches <temperature>80<unit>°C</unit></temperature>

Add finely chopped chili and cook until a temperature of <temperature>120<unit>°C</unit></temperature>. Transfer to a container to cool and reserve until needed

Shape <quantity>2<unit>tbsp</unit></quantity> of shrimp mixture around sugarcane swizzle stick

Dredge croquettes in bowl with <quantity>1½<unit>cups</unit></quantity> of all-purpose flour

Dip croquettes in container with <quantity>4</quantity> egg whites

Dredge the croquettes in a mixture of <quantity>1<unit>cup</unit></quantity> of panko and <quantity>1<unit>cup</unit></quantity> of shredded coconut seasoned with salt to taste

Add <quantity>1<unit>L</unit></quantity> of vegetable oil to a pot on medium heat. Bring to <temperature>160<unit>°C</unit></temperature>

Fry until golden. Transfer to plate with paper to dry excess oil

Serve Apple and Sweet Chili sauce in bowl

Plate the Shrimp Croquettes

Garnish with alfalfa sprouts to taste

Dig in!