This recipe first appeared in Woman’s Day.
Follow Woman’s Day on Facebook, Instagram and sign up to the weekly newsletter.
Ingredients
Method
1.Select 12 prawns, then peel and devein them, leaving tails intact. With the remaining prawns, peel, devein and chop them.
2.In a bowl, combine the chopped prawn with cornflour, chives, egg white, ginger, soy and pepper. Mix well until sticky.
3.Using damp hands, wrap 1½ tablespoons of sticky mixture around each prawn to form balls, leaving tails out. Press into bread cubes to coat. Place on a lined oven tray and chill for 30 minutes.
4.In a large saucepan,heat oil on high until a few crumbs sizzle when added (170°C). Deep-fry prawn balls in 3 batches for 3-4 minutes each until cooked, golden brown and crisp. Drain on a paper towel.
5.Serve scattered with coriander leaves, accompanied with sweet chilli sauce and lime wedges.
Note
- When moulding the mixture around the prawns, work quickly to avoid it slipping off.