Crispy Prawn Balls with Fermented Chilli Dip

Name: Crispy Prawn Balls with Fermented Chilli Dip
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 teaspoon fish sauce; ½ teaspoon salt; 1 teaspoon caster (superfine) sugar; 1 tablespoon cornflour (cornstarch); 400 g (14 oz) raw prawns (shrimp), peeled and deveined; Ground white pepper, to taste; 2 cups (500 ml) vegetable oil; 1 teaspoon sesame oil; 1⅔ cups (100 g) panko breadcrumbs; 1 egg white

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chinese-ish

By Joanna Hu and Rosheen Kaul

Published 2022

About

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. Dunk it in a salty-spicy fermented chilli dip for the perfect snack.

Ingredients

1⅔ cups (100 g) panko breadcrumbs
2 cups (500

Asia
China
Snack
Fish course
Starter
Pescatarian
Southeast Asia
Hong Kong

Method

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

Place the breadcrumbs on a baking tray. Using wet hands, roll 1 tablespoon of the prawn paste into a ball, then roll the ball in the breadcrumbs. Repeat with the remaining paste.