Deep-fried prawn balls

Deep-fried prawn balls

Thot man kung

By
From
South East Asian Food

Ingredients

Quantity Ingredient
4 garlic cloves
3 coriander roots
1/2 teaspoon whole peppercorns, ground
salt, to taste
500g raw prawns, shelled and deveined
breadcrumbs, (optional)
vegetable oil, for deep-frying

Method

  1. In a mortar or a food processor attachment pound the garlic, coriander roots, pepper and salt to a fine paste. Add the prawns and mash finely and smoothly. Shape into small balls, which may be rolled in breadcrumbs if you prefer. Heat plenty of oil in a wok or a pan and when it is very hot deep-fry the prawn balls until they are brown. Drain and serve.
  2. These can be partly cooked beforehand and deep-fried again at the last minute.
Tags:
SBS
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