1 lb (454 g) raw shrimp, peeled and deveined

1/4 lb (115 g) skinless and boneless chicken breast, cut into pieces

1 egg

1 tablespoon (15 ml) fish sauce (Nuoc Mam)

1 tablespoon (15 ml) oyster sauce

1 tablespoon (15 ml) toasted sesame oil

2 teaspoon (10 ml) sambal oelek (or to taste)

2 cloves garlic, finely chopped

1 green onion, thinly sliced

1 tablespoon (15 ml) cilantro, chopped

In the bowl of food processor, place half the shrimp, the chicken, egg, fish sauce, oyster sauce, sesame oil, sambal oelek, and garlic. Purée until smooth and sticky. Add the remaining shrimp, green onion, and cilantro. Pulse for a few seconds, until the shrimp are finely chopped while coarse in texture. Pour the shrimp paste in two bowls. Work with half the paste at a time, keep the other half in the refrigerator.

With lightly oiled hands, shape the mixture into 15 ml (1 tablespoon) balls and drop as you go on an oiled baking sheet.

In a large pot of salted boiling water, cook the dumplings, turning them frequently, for about 4 minutes or until they are cooked through. Drain and set aside on a warm plate. Repeat with the remaining shrimp paste. The dumplings will double in size while cooking, then deflate out of the water.

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