MANILA, Philippines?A few years ago, I learned how to make ?magic paste? at the cooking school of The Oriental Hotel in Bangkok. This magic paste consists of only three simple ingredients: coriander roots, salt and garlic. Yet it added a wonderful flavor to the shrimp on bread cubes that we cooked that day. It?s probably due to the coriander roots, which have a refreshing aroma and stronger flavor than the leaves and stems to which they are attached.

Here I?ve added the magic paste to a recipe of salmon balls. You can serve this as an appetizer, accompanied by a dip of Thai chili sauce, or you can make your own sauce and eat it with rice.

Salmon Balls with Thai Chili Sauce

2-3 coriander roots

? tsp salt

2 cloves garlic

1 large can (418 g) pink salmon, drained

(or use 2 small cans of salmon)

2 eggs for the salmon mixture

2 tbsp chopped green onions

1 tbsp lemon juice

? c plain bread crumbs

1 beaten egg for brushing

? c Japanese bread crumbs (panko)

1- 1? c cooking oil

Using mortar and pestle, pound the coriander roots and salt. Add garlic and pound until mixture is pasty. Mash the salmon, removing any pins and bones. Mix salmon with two eggs, green onions, lemon and plain bread crumbs. Shape into balls.

Brush each salmon ball with the beaten egg. Roll in Japanese bread crumbs. Heat cooking oil in a frying pan until very hot. Fry salmon balls in hot oil in batches until golden brown. Transfer to a plate lined with paper towels to drain excess oil.

If desired, spear each ball into a cocktail toothpick. Serve with bottled Thai chili sauce. Makes about 20 balls.

Tips

Make sure you buy the coriander (wansuy) leaves that have roots still attached. If the roots are large, you may have to remove the hard part in the middle of the root before using.

If the roots are small, use 3 to 4 of them for the magic paste.

If the chili sauce is too spicy, dilute it with little water or add sweet plum sauce to taste.

You can also serve this with teriyaki sauce or Chinese sweet and sour sauce.