Chinese prawn balls

    15 min

    These prawn balls are juicy and full of flavour. They are a little bit like Chinese prawn dumplings without the skin. They're simple to make and taste fantastic. Serve them as a side dish with freshly cooked rice.


    31 people made this

    Serves: 2 

    • 225g raw prawns, shelled, deveined and chopped
    • 2 teaspoons light soy sauce
    • 1/2 teaspoon sesame oil
    • 1 teaspoon sugar
    • 1-2 spring onions, finely sliced
    • 1/8 teaspoon crushed chillies (optional)
    • 1 teaspoon groundnut oil

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. In a medium sized bowl, mix all of the ingredients together, except the groundnut oil.
    2. Using 1 tablespoon measuring spoon, form the prawn balls into bite sized balls and slightly flatten them (makes for easier cooking).
    3. Heat groundnut oil in a non-stick pan until hot. Fry the prawn balls for 2-3 minutes on each side or until evenly browned and cooked through. Serve hot, enjoy!


    The prawns need to be chopped, but not pureed, you want a some texture. I find the easiest way is to chop them using a very sharp knife or blitzing them in a food processor, but be careful not to over-process them.

    Cook's note

    Try not to omit the sugar in the recipe. The resulting prawn balls will not be sweet. It will merely enhance the prawn flavour.

    See it on my blog

    Check out this recipe on honeyandspice!

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    Reviews in English (2)


    A perfect starter for those who like prawns.  -  15 Aug 2010


    Altered ingredient amounts. Added two cloves of garlic and a half inch of ginger (finely chopped). No sugar, seasoned with salt. Also, as I had no sesame oil, just added a teaspoon of whole sesame seeds instead.  -  15 Aug 2010