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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
 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

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.


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.


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


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