Put the onions, chilies, garlic and shrimp
paste in a food processor. Process but do not over-chop or the onion
will become too wet and spoil the consistency of the meatballs. Dry-fry
the coriander and cumin seeds in a preheated pan for about 1 minute, to
release the aroma. Do not brown. Grind with pestle and mortar. Put the meat
in a large bowl. Stir in the onion mixture. Add the ground coriander and
cumin, soy sauce, seasoning, sugar and lemon juice. Bind with a little
beaten egg and shape into small, even-size balls.
Chill the
meatballs briefly to firm up, if necessary. Fry in shallow oil, turning
often, until cooked through and browned. This will take 4-5 minutes,
depending on their size. Remove from the pan, drain well on kitchen
paper and serve, garnished with coriander sprigs. Remove from the pan,
drain well on kitchen paper and serve, garnished with coriander sprigs.
Makes 24
Serve these Indonesian meatballs with a
sambal or a spicy sauce.
