Prawn Balls

Ingredients to make 18

• 300g

  King prawns, raw and peeled
• 1 tsp

  Oyster sauce
• 1 tsp

  Groundnut oil
• 1 tsp

  Toasted sesame oil
• ¼ tsp

  Salt
• ½ tsp

  Finely grated fresh root ginger
• 50g

  Tinned bamboo shoots, drained and finely chopped
• 100g

  Sesame seeds
• -

  Oil, for deep-frying
• -

  Dark soy sauce or sweet chilli sauce, to serve

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Clean the prawns by removing the black intestinal sack that runs down the back of each one. Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm cubes.
2. Mix the oyster sauce, groundnut and sesame oil, salt, ginger and bamboo shoots in a large pestle and mortar to make a paste. Stir in the finely chopped and the cubed prawns. Transfer to a bowl, cover and refrigerate for about an hour.
3. Preheat a deep-fat fryer to 180°C.
4. To make the balls, shape spoonfuls of the prawn filling into 18 balls with lightly wetted hands. Put the sesame seeds in a bowl. Roll each prawn ball in the seeds to coat and transfer to a plate.
5. Carefully place up to six balls, one at a time, in the hot oil. Cook for 3½–4 minutes, or until golden brown and cooked through – the prawns will be completely pink when cooked. Cook the remaining balls in batches.
6. Carefully remove the cooked prawn balls using a slotted spoon and transfer to kitchen paper to drain. Serve the cooked prawn balls with dark soy sauce or sweet chilli sauce for dipping.