Bean and shrimp balls

Soak the beans overnight in plenty of cold water. Drain the next day, rub the skin off and drain well. Peel and finely dice the onion. Sweat in a hot pan in 1 tablespoon of oil until glassy. Let it cool down, then mix it with the beans and puree them together in portions in a mixer. Chop the crabs. Rinse the coriander, shake dry and pluck. Add to the bean paste and mix into one portion. Mix everything well in a bowl so that a well-formable mass is formed. Add a little cold water as required. Season to taste with chili sauce and salt. Fry small balls with 2 tablespoons (or wet hands) in hot oil (approx. 170°C) for 4-5 minutes each until golden brown. Drain on kitchen paper. Keep warm in the oven until all balls are fried.