These delicious little appetizers look and taste spectacular, and they’re easy to make. They must be fried for best results.

NOODLE BALLS
1 cup coarsely crushed curly Asian noodles*
1 tablespoon unsweetened coconut, toasted**
1/4 lb. shelled, deveined uncooked medium shrimp
1/4 lb. salmon, skin removed, cut up
6 tablespoons chopped fresh cilantro
1/4 cup coarsely chopped red onion
2 green onions, coarsely chopped
2 garlic cloves, minced
2 teaspoons minced fresh ginger
2 teaspoons fish sauce
2 teaspoons chili paste
1/4 cup all-purpose flour
1/4 teaspoon salt
2 eggs
Vegetable oil for deep frying

SAUCE
1 (16 1/2-oz.) can whole plums in syrup
1/4 cup Thai sweet chili sauce
1 1/2 teaspoons minced fresh ginger
1 jalapeño chile, minced
3 tablespoons finely chopped fresh cilantro

1. In medium bowl, stir together noodles and coconut. Set aside.

2. In food processor, combine shrimp, salmon, 6 tablespoons cilantro, red onion, green onions, garlic, 2 teaspoons ginger, fish sauce and chili paste; pulse until mixture is finely chopped but not mushy.

3. Place shrimp mixture in medium bowl. Add flour, salt and eggs; gently stir together. Add half of noodle mixture; stir well. (Add additional noodles if mixture is runny and doesn’t hold together.) Refrigerate 1 to 2 hours.

4. Shape heaping teaspoons of shrimp mixture into 24 balls; roll in remaining noodle mixture. Place on baking sheet. Refrigerate, uncovered, 2 hours.

5. Meanwhile, to make sauce, drain plums; discard liquid. Remove and discard pits from plums. Place plums in food processor; process until smooth. In medium bowl, combine plums and all remaining sauce ingredients; mix well. Set aside.

6. In large saucepan, heat 1 inch oil to 350°F. Add noodle balls in batches; cook 3 to 5 minutes or until golden brown. Serve with sauce. (Appetizers can be made and refrigerated up to 6 hours ahead. To reheat, place on wire rack on baking sheet. Bake at 350°F. for 10 minutes or until warm.)

TIPS *Ramen noodles can be used. (Discard seasoning packet.) To crush noodles, place in heavy resealable plastic bag. Press with rolling pin or meat mallet to coarsely crush.
**To toast flaked coconut, spread coconut on baking sheet; bake at 350°F. about 10 minutes or until crisp and lightly browned, stirring occasionally.

24 appetizers

PER APPETIZER: 85 calories, 5.5 g total fat (1 g saturated fat), 3 g protein, 6.5 g carbohydrate, 30 mg cholesterol, 95 mg sodium, .5 g fiber