Crispy Prawn Balls
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Shredded crabsticks add a wonderful contrasting texture and visual pop throughout the prawn paste.
Trimming protruding wonton wrapper ends with kitchen scissors after coating ensures neat, uniform spheres that cook evenly.
Serve with sweet chilli sauce and homemade tartare sauce (mayonnaise, pickle relish, brown sugar, and dried parsley) for dipping.
Make the Prawn Paste
In a food processor, combine the peeled king prawns, garlic powder, white pepper, brown sugar, Shaoxing rice wine, oyster sauce, fish sauce, tapioca flour, plain flour, and egg white. Blend continuously until smooth and emulsified.
Incorporate Crabsticks and Baking Soda
Transfer the prawn paste to a bowl. Shred the crabsticks, chop them finely, and fold them into the paste along with the bicarbonate of soda, stirring thoroughly to combine.
Prepare Wonton Strips
Slice the wonton wrappers into thin, delicate strips. Place the strips into a wide bowl and toss lightly with 1 teaspoon of plain flour to prevent sticking.
Form and Coat Prawn Balls
Scoop tablespoon-sized portions of prawn paste and roll them in the shredded wonton wrappers, pressing gently so the strips adhere evenly to form spheres. Trim any excessively long ends with kitchen scissors.
Deep-fry and Serve
Heat vegetable oil in a deep pan to 170°C. Lower the coated prawn balls into the oil in batches and deep-fry for roughly 4 minutes until golden brown and crispy. Drain on a wire rack and serve hot with sweet chilli and tartare sauce.
Share this Recipe
Ingredients
| King Prawns | 250g |
| Garlic Powder | ½ tsp |
| White Pepper | ¼ tsp |
| Brown Sugar | ½ tsp |
| Shaoxing Rice Wine | 1 tsp |
| Oyster Sauce | 1 tsp |
| Fish Sauce | 1 tsp |
| Tapioca Flour | 1 tbsp |
| Plain Flour | 1 tbsp |
| Egg White | 1 |
| Seafood Sticks | 4 |
| Bicarbonate of Soda | ½ tsp |
| Wonton Wrappers | 150g |
| Plain Flour | 1 tsp |
| Vegetable Oil | 500ml |
| Sweet Chilli Sauce | 4 tbsp |
| Mayonnaise | 75g |
| Pickle Relish | 1 tbsp |
| Dried Parsley | ½ tsp |
| Brown Sugar | 1 tsp |
