350 g shrimps, shelled and chopped
150 g singkamas, chopped and squeezed
1 pc (small) onion, chopped
2 stalks kinchay, chopped
⅓ cup all-purpose flour
1 pc egg, separate yolk from white
7 slices (224 g) pan americano, diced
1 pouch (115 g) Tomato Sauce
Procedure:
1. Combine all ingredients except egg white and bread. Season with 1 teaspoon iodized fine salt (or 1¼ tablespoon iodized rock salt) and ¼ teaspoon pepper. Form every ½ tablespoon of mixture into balls. Refrigerate for 30 minutes.
2. Dip each ball in egg white and roll in bread. Deep-fry in hot oil until golden brown. Drain on paper towels. Serve with Sweet Chili Sauce.
Makes 11 servings. :)
