Fried prawn balls

Fried prawn balls

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
500g green prawns, shelled, deveined and finely chopped
6 water chestnuts, chopped
1 teaspoon grated fresh ginger
1 egg white, unbeaten
1 teaspoon salt
2 teaspoons cornflour
1 teaspoon chinese rice wine
oil, for deep-frying
4 spring onions, sliced

Sauce:

Quantity Ingredient
1 teaspoon light soy sauce
1 teaspoon chinese rice wine
1/2 teaspoon salt
2 tablespoons chicken stock or water

Method

  1. Mix the prawns, water chestnuts, ginger, egg white, salt, 1 teaspoon of the cornflour and wine in a bowl. Beat well with chopsticks or a spoon, until the mixture thickens slightly, for about 5 minutes. Roll teaspoonfuls into balls with wet hands. If necessary, roll in a little cornflour. Using a large wok, heat the oil and deep-fry the prawn balls in several lots for about 3 minutes. Drain on paper towels. In a small bowl combine the soy sauce, wine, remaining 1 teaspoon of cornflour and salt with the stock. Pour off all but 1 tablespoon of the oil. Add the spring onions and cook for 1 minute, return the prawn balls to the mixture, then add the soy and stock mixture. Cook for 1 minute, until very hot. Serve immediately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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