ALL EYES ON THIS RECIPE, another Gran Krust resident chef's stroke of genius: these Argentine red shrimp meatballs are going to become a classic of your repertoire.
Chop the bacon, parsley and spring onion stalk with salt in a mincer. Add the Argentine red shrimp and cornstarch. Chop very well.
Lubricate your hands with oil and make small balls with the resulting dough. Fry them in a frying pan with olive oil until golden brown.
For the sauce, sauté the sliced garlic, chopped spring onion and crushed tomato over medium-high heat. Cook for 8-10 minutes over high heat.
Put the meatballs together with the sauce, cook for 5 more minutes and ready to eat.