About this recipe: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.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:5min › Ready in:15min
In a medium sized bowl, mix all of the ingredients together, except the groundnut oil.
Using 1 tablespoon measuring spoon, form the prawn balls into bite sized balls and slightly flatten them (makes for easier cooking).
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.
Try not to omit the sugar in the recipe. The resulting prawn balls will not be sweet. It will merely enhance the prawn flavour.
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