Bouchées thaï aux crevettes

Bouchées thaï aux crevettes

For fifteen bites
Put in the bowl of a mixer,
200 grams of raw shrimps,
mix then add
1 egg white
1 head garlic
40 g of rice flour
1 tablespoon coffee shrimp paste
1 tablespoon coffee Thai spices (coriander, garlic, onion, vetiver, turmeric, pepper, ginger)
1 tablespoon grated palm sugar
some coriander leaves
a nice handful of green beans cooked
some almonds

Heat a backdrop of oil in a frying pan or wok.
Take a small spoon of the preparation,
With a seconds spoon, prepare a ball shape
And drop in hot oil.
Fry for 2 minutes and turn.
Drain on absorbent paper
And continue with the stuffing.
Enjoy with a sauce such as loempia