Name: Prawn Balls in Hydrogarum
Cuisine: Italy
Ingredients: pinch asafoetida resin or powder; 1 level tsp cumin; ⅔ tsp lovage seeds; 300 g raw king prawns; 1 egg; generous freshly ground black pepper; a small handful of celery leaves; freshly ground black pepper; 2 dessert spoons soft bread crumbs; 1 coffee cup of fish sauce; 7 coffee cups of water

Preparation info

Difficulty
Easy

Appears in

Cooking Apicius

By Sally Grainger

Published 2006

About

The prawn balls are cooked in a special cooking sauce made with fish sauce and water known as hydrogarum. A modern counterpart would be a ‘court bouillon’ designed for poaching. This hydrogarum is flavoured simply with celery leaves and pepper.

Ingredients

300 g raw king prawns
⅔ tsp lovage seeds
1 level tsp

Europe
Italy
Rome
Side dish
Starter
Pescatarian
Mediterranean

Method

Peel and clean the intestinal tract from the prawns. Pound or process into a paste. Roasted and grind the three spices, mix them with the pepper and add to the prawn paste with the egg and bread crumbs. Process until combined. In a small, deep frying-pan place 1 measure of fish sauce to 7

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Prawn Balls in Hydrogarum

Apicius 2.1.1

Ingredients

Method

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