Recipe Burmese Shrimp Cake

Little hit balls fried and seasoned shrimp until lightly brown. This dish is very popular as finger food and is also a good companion for a variety of dished, like the famous Mohinga - spicy soup noodles with

fish sauce.

250 grams of raw shrimps,

2 stalks of spring onions,

2 portions of egg whites,

1 teaspoon salt,

1 teaspoon sesame oil, Some corn flour oil enough for frying.

First, chop the shrimps, then pound until a smooth paste.

Then season with salt dough, a bit of sesame oil and chopped spring onions, stir and knead well.

Bind the dough with a little egg whites and a little corn flour and then pull up one or two minutes.

Form the dough nut balls the size of the palm of your hand and roll in cornmeal.

Heat ten to twenty tablespoons oil for frying and put in the walnut-sized balls of the mixture, which was lightly coated with cornmeal.

Fry the coated balls pounded shrimp over medium heat until lightly browned then remove and drain on paper towels.

Finally, place the fried balls in a shallow dish to serve and provide chili or hot sauce for accompaniment.