Inspired from my recent trip to Taipei, I thought I’d re-create the sumptuous crispy golden prawn balls I had there during my visit. This dish is ever so simple yet tasty and a perfect appetiser to serve at dinner parties. Below are some pictures taken from Taipei 101 where I had these gorgeous crispy prawn balls.
Deep fat fryer or a large sauce pan, tongs, food processor, net ladle, absorbent kitchen paper. A plate, a cling film, a pastry brush and four bowls.
1. 235g fresh prawns, deveined and chopped
2. 70g fresh pollock filet fish, chopped
3. 2 cloves garlic, crushed and minced
4. 1 tsp. salt
5. 1/4 tsp. ground white pepper
6. 1 tsp. sugar
7. 1/2 tsp. sesame oil
8. 3 tbsp. Shao Xing rice wine
9. 4 tbsp. corn flour
10. 2 tbsp. plain flour
Coating and Frying:
11. 2 tbsp. plain flour
12. 1 egg beaten
13. 8 tbsp. panko bread crumbs
14.800 ml. sunflower oil
15. 1 head of baby gem lettuce
16. 50g coriander, chopped
17. 2 spring onions, chopped
18. 4 tbsp. shop- bought- sweet chilli sauce
1. Tip the prawns, fish, garlic, salt, pepper, sugar, sesame oil, rice wine, cornflour and plain flour into a food processor – and blend until all the ingredients are well combined.Take a spoonful of the combined ingredients into your palm and make 14 golfball size balls.Using a pastry brush, brush the plate and the cling film with oil. Place the prawn balls on an oiled plate and cover with a cling film for at least one hour. It is important to oil the plate and the cling film as this will prevent the prawn balls from sticking into the plate and the cling film.
Coating and Frying:
2. Place the beaten egg, plain flour, panko breadcrumbs on separate bowls. Dip each prawn balls into flour first, then into the egg and finally into the breadcrumbs coating all sides.Heat the vegetable oil in a dee fat fryer or a wok over a medium heat. Drop each prawn balls into the hot oil and deep fry, turning over when golden on one side.The prawns will cook for approximately 4 minutes. It would be best not to cook the prawn balls in 3 or 4 batches this will keep the oil temperature hot and will ensure that all the prawn balls are cooked evenly.
3. Lift the prawn balls out with a net ladle when golden brown. Drain on absorbent kitchen paper.
Serve with chopped coriander, spring onions, baby gem lettuce and serve straight away with a shop-bought sweet chilli sauce. Alternatively, you can also serve this with a bowl of rice as part of a main course.