Name: Prawn and chestnut balls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 green onions (shallots), finely chopped; 250 gram prawns, shelled and deveined; 1 1/2 tablespoon cornflour; 1/2 teaspoon salt; 10 water chestnuts, chopped; 1 egg white; 1 tablespoon rice wine or dry sherry; 1 tablespoon coriander, chopped; 2 cup (500ml) vegetable oil; sea salt; chilli or plum sauce, to serve

Prawn and chestnut balls

Makes 20 Item

Prep

15M

Cook

10M

Total

25M

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Ingredients

4 green onions (shallots), finely chopped

250 gram prawns, shelled and deveined

1 1/2 tablespoon cornflour

1/2 teaspoon salt

10 water chestnuts, chopped

1 egg white

1 tablespoon rice wine or dry sherry

1 tablespoon coriander, chopped

2 cup (500ml) vegetable oil

sea salt

chilli or plum sauce, to serve

Method

1.Place green onions, prawns, cornflour and salt in a food processor. Pulse to form a coarse paste. Add water chestnuts, egg white, rice wine and coriander. Pulse until well combined.

2.Heat oil in a wok on high, until almost at smoking point. Cook heaped teaspoons of mixture in batches for 3-5 minutes, until firm and golden.

3.Remove with a slotted spoon, drain on paper towel and sprinkle with salt. Serve hot with sauce.

When deveining a prawn, look for a dark spot at head end of prawn and pull it with point of a knife, or slice down centre of back of prawn and simply lift vein out carefully.
Note

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Ingredients

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