Deep Fried Prawn Balls with Almond Flakes
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 13 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 380 g prawns (peeled)
- 120 g fatty pork
- 75 g onion (finely chopped)
- 1 tbsp spring onions (finely chopped)
- 150 g almond flakes
- 1/2 tbsp potato starch (or corn flour)
- 1 egg white
- 600 ml oil (for frying the prawn balls)
- 1/2 tbsp potato starch (or corn flour)
- 1/2 tsp salt
- 1/2 tsp fish sauce
- 1/4 tsp ground white pepper
Instructions
- 1
Use a food processor to process the fatty pork first. Process the pork until it looks like fine mince.
- 2
Add the prawns to the mix and process for a further 1-2 minutes. Move everything into a big bowl once the prawns and mince are finely minced.
- 3
Add all the seasonings, onion and spring onion. Mix the the mixture clock wise for 3-5 minutes.
- 4
Roughly chop the almond flakes and spread onto a plate. This way the almond is smaller and easier to stick to the prawn balls.
- 5
Wet both hands with cold water and take a little bit of mixture and roll it into a ball. Repeat this procedures until all the mixture has been rolled into balls.
- 6
Coat the prawn balls with almond flakes.
- 7
Heat up the oil in a wok and fry the prawn balls at the lowest heat for 3-4 minutes. Moving the prawn balls around gently will help the prawn balls keep a nice round shape. After 3-4 minutes turn the stove to the highest temperature and try the balls until they turned to a nice golden colour.