Okoy Balls

7½ tbsp baby shrimps
2½ cup all purpose flour
2 tbsp red chilli pepper, fine chopped
2½ tbsp spring onions
2½ cup hot water
SIDS SALT & PEPPER to taste
Rice bran oil, for frying
DIPPING SAUCE:--
¼ cup wine vinegar
1 small onion, minced
3 cloves garlic, minced
1 tsp SIDS SALT & PEPPER to taste
Red chilli pepper, optional

Spiced Vinegar: In a regular bowl, combine all the dipping sauce ingredients. Mix it well and set aside.
Blitz shrimps in a food processor until mashed.
Prepare Okoy: In a bowl, combine flour, mashed up shrimps, spring onions, red chilli and SIDS SALT & PEPPER. Stir it well to combine.
Gradually, add hot water into the bowl (1 batch at a time) and continue mixing it well every time you add a batch of water. Mix it well until it becomes a paste. Let it cool and set aside for some minutes.
To Make Okoy Balls: Prepare a small bowl of water and wet your hands every time you scoop a mixture. Scoop it with your wet hands and mold it on your 2 wet palms. (it won't stick on your palm if your hand is wet) Roll it into your palm to form a ball. Do the same procedure until all mixture are formed into okoy balls.
Fry Okoy Balls: Heat enough oil for deep frying in a shallow pot. When the oil is hot, drop each ball in. Do it in batches and avoid overcrowding the pot. Let it fry over medium heat until golden brown and crispy.
Using a large slotted spoon, scoop out each balls to drain from oil. Transfer into a paper lined bowl. Serve it on a plate hot and crispy with your spiced vinegar sauce bowl in the centre.
Happy cooking and enjoy.