Deep fried prawn balls: Difference between revisions
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====Random recipe review==== | |||
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''<span class="reviewTitle">Also great with lobster</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Better than any takaway.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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Another favourite from the takeaway that can now be made at home. | Another favourite from the takeaway that can now be made at home. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
Revision as of 20:03, 30 December 2021
| Deep fried prawn balls | |
|---|---|
Random recipe reviewAlso great with lobster 5/5 Better than any takaway. The Judge |
| Servings: | Serves 2 to 4 with a selection of other starters |
| Calories per serving: | 162 |
| Ready in: | 25 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 31st January 2013 |
Another favourite from the takeaway that can now be made at home.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Oil for deep-frying
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
- Deep-fry for 3 to 4 minutes
- Drain on kitchen paper and serve
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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