Poached prawn balls

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

1. Remove any skin and bones from the fish
2. Mince or finely chop the prawns
3. Mix the prawns and fish together well, then add the remaining ingredients
4. Mix very well
5. With a tablespoon (lightly oiled hands help here) shape into balls
6. Poach in fish stock for 10 minutes
7. 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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