Shrimp Croquette & Apple Sweet Chili Sauce

Chop 300 g of shrimp

Transfer chopped shrimp to bowl

Add 10 g of melted lard

Add 1 tbsp of minced garlic

Add 1 tbsp of grated ginger

Add 1 tbsp of chopped chives

Add 1 tbsp of minced red onion

Add 1½ tbsp of minced coriander root

Add 1 tbsp of minced lemon verbena stalk

Add 1 tsp of fish sauce

Add ¼ cup of cassava starch

Mix until homogenous

Rest in fridge 24h to infuse flavors

Trim, peel and cut 1 granny smith apple

Deseed and finely chop 2 spicy red chilies

Add chopped apple to blender

Add 4 tbsp of water and 4 tbsp of apple cider vinegar

Cover and blend on high until homogenized

Strain into a pan

Add 4 tbsp of white sugar. Stir to incorporate

Simmer on medium heat until mixture reaches 80 °C

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

Shape 2 tbsp of shrimp mixture around sugarcane swizzle stick

Dredge croquettes in bowl with 1½ cups of all-purpose flour

Dip croquettes in container with 4 egg whites

Dredge the croquettes in a mixture of 1 cup of panko and 1 cup of shredded coconut seasoned with salt to taste

Add 1 L of vegetable oil to a pot on medium heat. Bring to 160 °C

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!