THAI DUMPLINGS

Ingredients:

• 500 grams of peeled raw prawns
• 400 grams of minced chicken meat
• 40 grams of peanuts
• 80 ml of rice vinegar
• 2 teaspoons of fish sauce
• 2 tablespoons peanut oil
• 2 teaspoons minced ginger
• 2 minced shallots
• 1 carrot (cut into noodles with a spirelli)
• 1 small cucumber (cut into noodles with a spirelli)
• 1 head of lettuce
• 1 fresh red chili
• 1 clove garlic
• 1/3 cup coriander leaves
• fresh coriander
• sweet chili sauce
• Lime

Preparation:

1. In a bowl, mix the cucumber, carrot, vinegar and a pinch of salt and let stand
2. With the help of a processor we crush the coriander, the shallot, the ginger, the peanuts, the chili and the garlic
3. Add the fish sauce and prawns to the processor, and continue beating until a paste forms.
4. Now we put the minced meat in a large bowl and add the prawns. Mix well and using your hands make balls with the mixture. Then refrigerate them for 30 minutes.
5. After 30 minutes, fry the meatballs over medium heat for 5 minutes or until they are cooked. We reserve
6. On the other hand, drain the carrot and cucumber in vinegar, discarding the liquid
7. We cover the lettuce leaves with two meatballs each and the pickled vegetables
8. Sprinkle with coriander leaves and sesame seeds
9. We serve them with sweet chili sauce and lime wedges.