Fried Shrimp Balls with Chives and Cilantro

Prepare the shrimp balls one day before serving. Arrange bread slices on a sheet tray and allow to dry, uncovered. The next day, trim edges off then slice bread into cubes.

In a bowl, mix together the rest of the ingredients, except for the bread and sweet chili sauce. Using your hands, knead mixture for at least 30 minutes. Let it rest inside the chiller for 1 hour.

Form the mixture into balls. Roll each ball in the cubed bread, evenly covering all sides. Pack firmly, maintaining its round shape.

Fry in hot oil over high heat, then lower the fire after 2 minutes to allow the shrimp ball to cook through. The bread coating burns easily so keep the heat low. When golden brown, transfer to paper towels to drain excess oil. Serve with sweet chili sauce.