Crunchy prawn balls

Crunchy prawn balls

By
From
The Margaret Fulton Cookbook
Makes
20
Photographer
Geoff Lung

These delectable morsels are great with drinks.

Ingredients

Quantity Ingredient
10 water chestnuts
4 spring onions, chopped
250g shelled prawns, deveined
1 1/2 tablespoons cornflour
1/2 teaspoon salt
1 egg white
1 tablespoon chinese rice wine

Method

  1. Using a food processor with the metal blade in place, add the water chestnuts, spring onions, prawns, cornflour and salt to the bowl. Process, turning on and off rapidly, for 15 seconds. Add the egg white and wine and process until fairly smooth.
  2. Shape into bite-size balls using 2 teaspoons, one to scoop from the other. Heat vegetable oil in a wok and fry the prawn balls, about 8–10 at a time, until brown and cooked through. Drain on paper towels and immediately sprinkle with additional salt. If liked, serve with hot mustard and Chinese plum sauce, or a chilli sauce. Remember to offer toothpicks and paper napkins.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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