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Curried Shrimp Balls
A spicy, subtly-flavored meal
2 lb raw shrimp, minced
1/4 cup yellow pepper, minced
1/4 cup green onion, minced
1/4 cup red onion, minced
2 tbsp fresh garlic, minced
1 tsp salt
1 tsp pepper
1 tsp flour
1 egg yolk
2 cups Madras Marinade (see Sauces and Marinades)
1 cup plain yogurt (optional)


Preheat oven to 350 degrees.
If you have a food processor, dump in all the ingredients (except the Marinade and yogurt) and mince. Be carefull you don't overdo it and end up with soup. If you have to do the minceing by hand, it just takes a little more patience. I always say, it ain't cookin' if you don't work up a sweat. Just don't sweat in the food.
Once all the ingredients (except Marinade and yogurt) are mixed, cover with plastic wrap and place in the freezer and chill for about half an hour. This will help them stick together when it's time to form the balls.
Form balls by scooping up about 1 rounded tbsp of mix and rolling between your hands. Try not to take too long with each ball, since the heat of your hands will make them a little mushy and less able to hold thier shape. You might want to wet your hands with cold water to keep the balls from sticking to them.
Place balls into a casserole or a foil-lined bread pan. Any container is okay as long as it has a lid or can be covered with foil. Smother balls with the 2 cups of Madras Marinade.
Bake at 350 for about 40 minutes. Halfway through, shake the pan a little to move the balls around so they cook evenly.
Once done, the shrimp balls can be served alone over rice, or dipped in plain yogurt. I know it sounds wierd, but it's so yummy. And don't use the non-fat yogurt. The chubby kind is the best.

Preparation Time: About 1 1/2 hours Serves: 4-6
Recipe Origin: United States
Submitted by:
Sarah Taylor
United States
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