Peel and de-vein the shrimps. Place the shrimp meat, chili, coriander leaves, egg
white, ginger, garlic and fish sauce in a food processor and process for
10 seconds or until the mixture is well combined. Transfer the mixture to a bowl and stir in the flour. Refrigerate the shrimp mixture for at least 30 minutes
or until you are ready to fry the puffs.
Heat the oil in a heavy-based frying pan. Very gently
drop rounded teaspoons of the mixture into the hot oil and cook for 2
minutes, carefully turning them with tongs until golden brown on all
sides. Drain the puffs on paper towels and serve immediately
with chili sauce.
Note: Do not over process or overcook the mixture or it
will become tough.