Before you do anything, chill your food processor bowl, blade, and two mixing bowls. Place the coconut milk and fish sauce in the refrigerator, as well. This mixture needs to be made with chilled ingredients, in a cold environment, or else it’ll break and won’t be smooth and luscious.
In a wide-mouthed pot, slowly pre-heat coconut oil to a temperature of 350°F (177°C), over medium-low heat. Please, be careful!
In a small saucepan, add the lime juice, sweetener, diced bell pepper, chilies, ginger, garlic, and salt. Bring the sauce up to a simmer over medium heat.
Once the sauce is up to a slow simmer, in a small mixing bowl, whisk together the water and glucomannan powder.
While whisking the hot sauce, pour the glucomannan mixture into the hot sauce. It should thicken within 2 to 3 minutes. This should give it a nice syrupy consistency. Let is slowly simmer for about 10 more minutes, then set this mixture aside.
Add half of your raw shrimp to your chilled food processor bowl with a small amount of salt (about 1/2 tsp.), pepper and the two eggs. Turn the food processor on.
Through the hole in the top, slowly drizzle in your coconut milk, until it is well blended. You'll have something that looks like paste. You may need to scrape down the edges and puree for another half moment. When you do this, add the fish sauce. Puree until smooth.
Scrape your shrimp paste into a chilled bowl and place in the fridge.
Chop the rest of your shrimp into "chunks". The idea is, as you eat the shrimp balls, you'll see multiple bits of whole shrimp, instead if it all being one pure, smooth puree. This reinforces that it's really shrimp, while also adding a little extra textural and visual variety.
Take your bowl from the fridge and add your chopped shrimp, ginger, garlic, half the scallions, and half of the sesame seeds. Mix well.
Set up a large plate or baking tray, with a nice rim. Coat the bottom with the coconut flour. Sprinkle a small amount of salt and pepper over the coconut flour.
With a small ice cream scoop or a spoon, form small little balls of the shrimp mixture. Place each ball into the coconut flour. Continue this process until all the mixture has been balled.
Roll about between 10 and 12 of the little blobs in the coconut flour mixture, so you’ve got a nice coating. Gently drop each ball into the hot coconut oil and fry until cooked through (3 to 5 minutes, depending on the size of your shrimp balls). Test one to make sure. Remove them and place on a paper towel, in a warm place. Continue this process until all of the balls have been coated and fried.
Place the hot shrimp balls into a large bowl. Add some (or all) of your Thai Chili Sauce, as well as the remainder of the scallions and sesame seeds. Toss together and serve!