prawn balls

This is a new party favourite! Very quick and easy to assemble and prepare, from a little bit you get quite a few bite-size pieces that go down a treat as an entree or with drinks at a party.



200g fresh, cleaned prawns (I use fresh frozen ones)
1 tbsp grated fresh ginger
3 minced garlic cloves
1 medium red chilli, deseeded and finely chopped
2 small spring onions
1 tbsp sesame oil
1 tbsp Shaohsing rice wine
1 tbsp light soy sauce
1 small bunch fresh coriander
1 large egg
3 tbsp cornflour
ground nut oil for deep frying


Process the prawns and coriander in a food processor quickly - it doesn't need to turn into a paste but it should be finely minced.
Chop spring onions as finely as fresh chilli and add it to prawns together with grated ginger and garlic, egg, sesame oil, rice wine, soy sauce, and cornflour. Blitz a couple more times until you get viscous but still fairly runny batter.
Heat the oil and lower one teaspoon worth of the prawn batter at a time. The balls will puff up as they cook.
Cook for about 3-4 minutes, until each prawn ball is golden and cooked through. Remove with slotted spoon and let ir drain on absorbent kitchen paper.
Repeat until all batter is used.

Serve warm with sweet chilli jelly

Bon appétit!

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