Crispy prawn balls with fermented chilli dip

Name: Crispy prawn balls with fermented chilli dip recipe
Yield: 4
Ingredients: 100g breadcrumbs; 500ml vegetable oil; 400g raw prawns, peeled and deveined; 1 egg white; 1 tsp fish sauce; 1/2 tsp salt; 1 tsp caster sugar; 20.00 ml cornflour; 1 tsp sesame oil; Ground white pepper, to taste; 20.00 ml store-bought fermented chilli paste; 1 tsp light soy sauce; 1 tsp store-bought stock; 1/2 tsp sesame oil

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P95 Crispy prawn balls with fermented chilli dip

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by Rosheen Kaul and Joanna Hu

AUTHORS

Dec 01, 2022

“All of the goodness of prawn toast in one perfect little bite! This recipe uses the same prawn mousse you might find on a slice of classic prawn toast, but rolled in panko and fried until crispy.” – Rosheen Kaul and Joanna Hu

1 2/3 cups (100g) panko breadcrumbs
2 cups (500ml) vegetable oil

Prawn balls

400g raw prawns, peeled and deveined
1 egg white
1 tsp fish sauce
1/2 tsp salt
1 tsp caster sugar
1 tbs cornflour
1 tsp sesame oil
Ground white pepper, to taste

Fermented chilli dip

1 tbs store-bought fermented chilli paste
1 tsp light soy sauce
1 tsp store-bought stock
1/2 tsp sesame oil

Method

1.

For the fermented chilli dip, combine all the ingredients in a bowl. Stir and adjust the seasoning to taste.
2.

To make the prawn balls, place all of the ingredients into a food processor and blitz to form a smooth paste.
3.

Place the breadcrumbs on a baking tray. Using wet hands, roll 1 tbs of prawn paste into a ball, then roll in the breadcrumbs.
4.

Repeat with the remaining paste. Heat the vegetable oil in a saucepan to 170°C, using a food thermometer to check the temperature, then deep-fry the prawn balls in batches until golden. Drain and serve with fermented chilli dip.