Thai ‘surf and turf’

Defrost 400 grams of peeled scampi. Put the scampi in the blender. Add 3 cm of chopped ginger, 2 chopped garlic cloves, 2 chopped chili, 1 chopped onion, 20 grams of fresh coriander and 3 table spoons of unsalted peanuts. Blend.

Mix with 400 grams of minced chicken meat and 1 table spoon of fish sauce. Oil you hands with a neutral oil. Make balls of 3-4 cm. Put them on baking paper. Store in the fridge.

Bake the balls in the oven at 200° for 30 mins.

Slice 1 cucumber and 3 carrots is thin stripes. Mix with a few table spoons of rice vinegar and a pinch of salt. Store in the fridge.

Serve the balls on green salad with a ready mafe sweet sour sauce and the marinated carrots and cucumber.

Thanks for the inspiration.

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