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Seafood Balls with Green Curry sauce (DF,GF)

Yields1 Serving

Curry Paste
 1 tsp white peppercorns
 ½ tsp coriander seeds
 1½ tsp cumin seeds
 pinch of salt
 2 long green chillies, deseeded and chopped
 ¼ red onion, chopped
 4 garlic cloves, chopped
 2 lemongrass stems, white part only, chopped
 1 tsp peeled and chopped galangal
 1 tbsp chopped coriander stems and roots
 1 kaffir lime leaf, sliced
 1 tsp fish sauce or 1 anchovy fillet
Balls
 8 green prawns, peeled and deveined
 8 scallops
 2 kaffir lime leaves, thinly sliced
 1 spring onion, thinly sliced
 1 tsp fish sauce
 1 handful of Thai basil leaves
 1 egg
Curry Sauce
 1 tsp safflower oil or rice bran oil
 400 g tin coconut milk
 2 cups fish stock
 2 tsp fish sauce, or to taste
 1 tsp grated coconut palm sugar or panela
 coriander leaves and thinly sliced red chilli, to garnish
1

For the curry paste, in a mortar and pestle or spice grinder, grind the peppercorns and seeds together, then add the salt. Put this into a small blender (or keep pounding) and add the other ingredients one at a time. Blitz or pound until you have a smooth paste. (Leftover paste will keep in an airtight container in the fridge for a few weeks, or you can freeze it.) Set aside.

2

For the balls, place all the ingredients in a food processor and blitz until a paste forms. With wet hands, shape the mixture into walnut-sized balls. Put in the fridge while you make the curry sauce.

3

For the curry sauce, heat the oil in a large frying pan over medium heat. Stir in 2 tablespoons of the curry paste and cook until it becomes fragrant, about 1 minute. Add the coconut milk, stock, fish sauce and palm sugar or panela and simmer until reduced and thickened a little. Gently place the balls in the pan and cook in the sauce. This should take about 5 minutes. You may need to turn them depending on the depth and width of your pan

4

To serve, garnish with the coriander leaves and chilli and serve at the table in the pan.