Prawn balls recipe
Ingredients
600g prawns (shrimps), small to medium
2tsp light soy sauce
1tsp sesame seed oil
1/2tsp salt
1/2tsp sugar
a dash of pepper
1/2 egg white
1tbsp corn flour (cornstarch)
2 stalks of spring onions, finely chopped
1 sprig of coriander leaves, chopped
4 water chestnuts, peeled and unminced
1 1/2 loaves of bread, 1-day old and cut into very small cubes
cooking oil for deep-frying
Peel and wash prawns. Dry with a tea towel. Mince to a fine paste. Season with soy sauce, sesame seed oil, salt, sugar, pepper, egg white and corn flour. Stir in spring onions, coriander and water chestnuts. Refrigerate for at least 30 minutes. Drop teaspoonfuls of mixture onto bread cubes. Form bread-coated balls. Deep-fry over low heat until golden. Serve with chilli sauce.
