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• 10 mm cube Shrimp paste
• 1 Large onion, coarsely chopped
• 2 Fresh red chilies, chopped
• 2 Garlic cloves, crushed
• 1 tblsp Coriander seeds, dry roasted and ground
• 1 tsp Cumin seeds, dry roasted and ground
• 450 gm Mince beef
• 2 tsp Dark soya sauce
• 1 tsp Brown sugar
• 2 tblsp Lemon juice
• 1 Egg, beaten
• Vegetable oil
• Salt
• Ground black pepper
• 1 Fresh green chili, to garnish
• 2 Fresh red chilies, to garnish
• Chili sambal sauce, to serve.

Method

Make the chili sambal sauce. Put 450 gm fresh red chilies in a pan of boiling water. Cook for 6 minutes and drain. Chop the chilies and put in a blender with a little cold water. Blend to a rough paste. Stir in 2 tsp salt. Tightly seal in a glass container.

Wrap the shrimp paste in aluminium foil and heat in a dry frying pan for 5 minutes. Unwrap and put in a blender together with the onion, chili and garlic and blend to a rough paste.

Put the minced beef in a large bowl and stir in the onion mixture. Add the ground spices, soya sauce, sugar, lemon juice and beaten egg. Stir well adding the salt and pepper to taste.

Shape the mixture into small round balls and put in the refrigerator for 10 minutes to chill.

Heat the oil in a wok and stir fry the meatballs, in batches, until cooked through and brown (about 5 minutes). Drain and place in a serving dish. Finely slice the green chili and one red chili and sprinkle over the meat balls. Top with the whole red chili and serve with the chili sambal as a dip.