Combine the
shrimp meat, crab, ginger, peppercorns, egg whites, fish sauce, coriander
and chili in a food processor and mix until well combined. Stir in the
flour, cover and chill for 30 minutes. Heat 3-4 cm oil in a heavy-based
frying pan; add rounded teaspoons of the shrimp mixture and cook over
medium heat for 3 minutes or until browned all over. (The balls may need
to be cooked in batches; do not overcrowd the pan.) Drain on paper towels
and serve with dipping sauce.
To make dipping
sauce : Combine the fish sauce, vinegar, lime juice, sugar and coriander
and whisk until well blended.
Makes about 25
The shrimp mixture can be made a day in
advance and refrigerated. Let it come back to room temperature for
frying.
