fried prawn balls by Ching He Huang

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Recipe for Fried prawn balls by Ching He Huang

[BBWCHATT]

I think this question is probably one done by the AB Staff, but just in case I am wrong, I have found this for you on the internet:

http://uktv.co.uk/food/recipe/aid/517175


Prawn Balls

by Ching He-Huang

from Ching's Kitchen
Ching-He Huang adds a chilli kick to juicy prawns and makes an ideal snack to hand around with drinks.

Servings: 4 as a starter, makes 16 balls
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 5 minutes

200g Prawns, de-veined and chopped
3 cm Ginger, chopped
2 garlic cloves, chopped
1 red chilli, seeds removed and chopped
50g Coriander, chopped
1 spring onion, chopped
2 tbsp cornflour
1 egg
1 tbsp Sesame oil
1 tbsp rice wine
1 tbsp light soy sauce
1 pinch Salt
750ml vegetable oil, to deep fry
0.5 lime, juice

1. Tip the prawns, ginger, garlic, chilli, coriander, spring onion and cornflour into a food processor - and blend until well mixed. Add the egg, sesame oil, rice wine, soy sauce and salt - blitz once more to combine all the ingredients.

2. Heat the vegetable oil in a wok over a medium heat. Drop teaspoons of the mixture into the hot oil and deep fry, turning over when golden on one side.

3. Lift the prawn balls out with a slotted spoon when golden brown - they should take about 2 minutes on each side. Drain on absorbent kitchen paper

4. Squeeze lime juice over them before serving and serve straight away with a shop-bought chilli sauce.

BBWCHATT
The old lady in Chattanooga, Tennessee, USA