Prawn rissoles with sauce for after bathing
[2.1.3] esicia de iscillis uel de cammaris amplis: cammari uel iscille de testa sua eximuntur et in mortario teruntur cum pipere et liquamine optimo. pulpe esicia plassantur.
[2.2.7] esicia amulata a balineo sic facies: teres piper ligusticum origanum modicum silfi gingber minimum mellis modicum; liquamine temperabis; misces adicies super esicia; facies ut ferueat. cum bene bulliuerit amulo obligas ispis so et soruendum inferes.
[2.1.3] Isicia of prawns or of large crayfish: the crayfish or prawns are taken out of their shells and pounded in a mortar with pepper and the best fish sauce. Rissoles (isicia) are shaped from the flesh.
[2.2.7] Starch-thickened rissoles for after the bath: make them thus. Grind pepper, lovage, a little oregano, silphium, a very little ginger, and a little honey; temper with fish sauce; mix it and pour it over the rissoles; bring it to a boil. When it has boiled well, bind it with starch and serve it immediately.
Ingredients
For meatballs
- 500 g prawns, minced
- 2 tsp fish sauce
- Pinch ground white pepper
For sauce
- Generous ground pepper
- ½ tsp lovage
- ½ tsp oregano
- ½ tsp ginger
- Pinch of asafoetida
- 2 Tb honey
- 1 Tb fish sauce
- 300 ml water
- 1½ Tb starch, made into a slurry
Method
- Make the prawn rissoles by mixing the minced prawns with the fish sauce and white pepper, and roll them into small balls.
- Place all the ingredients for the sauce in a pan, except for the starch. Mix together and bring to a simmer. Add the prawn rissole, and simmer for about 5 minutes, or until the rissoles are fully cooked.
- Add the starch slurry to the sauce. Cook until thickened, then serve.