Poached prawn balls
From Cookipedia
A healthier variation on the takeaway favourite, deep fried prawn balls.
Ingredients
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- 6 oz (150g) white fish
- 4 oz (100g) peeled prawns
- 1 egg white
- 1 tablespoon cornflour
- 1 tablespoon rice wine or dry sherry
- 1.5 tablespoons sesame oil
- Fish stock for poaching
Method
- Remove any skin and bones from the fish
- Mince or finely chop the prawns
- Mix the prawns and fish together well, then add the remaining ingredients
- Mix very well
- With a tablespoon (lightly oiled hands help here) shape into balls
- Poach in fish stock for 10 minutes
- If you don't have fish stock then a thin fish or vegetable soup would work
Serving suggestions
Serve hot with a dip such as sweet and sour sauce, sesame and hoisin dip, tomato and chili dip or peanut sauce and slivers of fresh red chillies.
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