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1
Wrap the shrimp paste in a piece of foil and gently warm it in a dry frying pan for 5 minutes, turning a few times.
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2
Unwrap the paste and put in a food processor or blender.
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3
Add the onion, chilies and garlic to the food processor and process until finely chopped.
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4
Set aside.
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5
Dry-fry the coriander and cumin seeds in a hot frying pan for 1 minute, to release the aroma.
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6
Tip the seeds into a mortar and grind with a pestle.
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7
Put the meat in a large bowl.
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8
Stir in the onion mixture.
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9
Add the ground spices, soy sauce, brown sugar, lemon juice and beaten egg.
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10
Season to taste.
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11
Shape the meat mixture into small, even-size balls, and chill these for 5 to 10 minutes to firm them up.
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12
Heat the oil in a wok or large frying pan and fry the meatballs for 4-5 minutes, turning often, until cooked through and browned.
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13
You may have to do this in batches.
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14
Drain the meatballs on kitchen paper, and then pile them on to a warm serving platter or into a large serving bowl.
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15
Finely slice the green chili and one of the red chilies, and sprinkle over the meatballs.
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16
Garnish with a whole red chili, if you like.
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17
Serve with the sambal, spooned into a small dish.
