For the balls, break the crab tails out of the shell. Score the meat lengthwise on the back and remove the intestines. Chop the crab tails into small pieces. Clean and finely dice chili peppers. Remove peel from ginger and grate finely. Chop cashews finely.
Mix shrimp meat with chili cubes and ginger, season with soy sauce, lime zest, lime juice, salt and pepper. put everything together to cool.
Maizena (cornstarch), whisked egg whites and cashews in a work bowl form each. Form balls from the shrimp farce. Roll the balls in the cornstarch, then in the egg white and finally in the cashew nuts.
Heat the oil to 180 °C. Bake the balls for 4-5 minutes until golden brown, then drain on kitchen paper. Arrange the shrimp balls on a platter and garnish with lemon wedges.
For the sauce, make the defrosted raspberries with the water, salt and sugar for 5 min. and pass through a fine sieve. Season with chili sauce, balsamic vinegar and lemon zest and bring to a boil once. Mix the maizena (cornstarch) with cold water, stir into the sauce and make another 2-3 min. Cool the sauce and bring to the table with the shrimp balls.
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