Lemon Shrimp Balls



Shrimp balls:
8 ounces (230 grams) peeled and deveined shrimp (I used wild caught Gulf shrimp from SizzleFish)
1 egg white
1 tablespoon coconut oil
1/4 teaspoon salt
1 tablespoon potato starch
1/4 teaspoon ginger juicy (or 1/8 teaspoons ginger powder)

3 tablespoons lemon juice (the yield of 1 big lemon)
2 tablespoons sugar
2 teaspoons potato starch
1/2 teaspoon salt

Vegetable oil for frying
1 carrot, sliced
1 small batch (100 grams) broccolini (or broccoli)
(Optional) Black pepper to garnish