Crispy Prawn And Ham Balls Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
METRIC MEASUREMENTS
350 gram: Raw prawns,
100 gram: Water chestnuts, chopped
100 gram: Parma Ham, finely chopped
2 tsp: Lemon zest, finely chopped
1 tsp: Salt,
1/2 tsp: Freshly ground white pepper,
1: Egg white,
1 tsp: Sesame oil,
2 tbsp: Spring onion, white part **
2 tsp: Cornflour,
1 tsp: Sugar,
AMERICAN MEASUREMENTS
12 ounce: Raw shrimps,
4 ounce: Water chestnuts, chopped
4 ounce: Prosciutto, finely chopped
2 tsp: Lemon zest, finely chopped
2 tsp: Salt,
1/2 tsp: Freshly ground white pepper,
1: Egg white,
1 tsp: Sesame oil,
2 tbsp: Green onions, white part**
2 tsp: Cornstarch,
1 tsp: Sugar,
FOR FRYING
Cornflour/starch,
Oil for deep frying,
Directions:
NB ** Onions should be finely chopped.
Peel the prawns (shrimps) and, if you are using large uncooked ones,
remove the fine digestive cord. Wash the prawns and pat them dry with
kitchen paper. Using a cleaver or sharp knife, chop the prawns/shrimps
coarsely and then mince them finely into a paste. Put the paste into
a bowl anf mix in the rest of the ingredients for the prawn mixture.
Or, alternatively, you could do this in a food processor (cuisinart).
This step can be done hours in advance, but you should then wrap the
paste well in cling film and put it into the fridge until you need it.
Using your hands, form the mixture into 4 cms (1 1/2") balls about
the size of a golf ball. Continue until you have used up all the
paste. Dust balls in cornflour/starch, shaking off any excess.
Heat the oil in a deep fat fryer or wok to a moderate heat. Deep fry
several prawn balls at a time for about 3-4 minutes or until they are
golden. Repeat the prcess until they are all cooked. Remove with a
slotted spoon, drain on kitchen paper and serve at once.
Recipe "Ken Homs Hot Wok Book"
Mmed IMH c/o Georges Home BBS 2:323/4.4
Source from luhu.jp
Peel the prawns (shrimps) and, if you are using large uncooked ones,
remove the fine digestive cord. Wash the prawns and pat them dry with
kitchen paper. Using a cleaver or sharp knife, chop the prawns/shrimps
coarsely and then mince them finely into a paste. Put the paste into
a bowl anf mix in the rest of the ingredients for the prawn mixture.
Or, alternatively, you could do this in a food processor (cuisinart).
This step can be done hours in advance, but you should then wrap the
paste well in cling film and put it into the fridge until you need it.
Using your hands, form the mixture into 4 cms (1 1/2") balls about
the size of a golf ball. Continue until you have used up all the
paste. Dust balls in cornflour/starch, shaking off any excess.
Heat the oil in a deep fat fryer or wok to a moderate heat. Deep fry
several prawn balls at a time for about 3-4 minutes or until they are
golden. Repeat the prcess until they are all cooked. Remove with a
slotted spoon, drain on kitchen paper and serve at once.
Recipe "Ken Homs Hot Wok Book"
Mmed IMH c/o Georges Home BBS 2:323/4.4
Source from luhu.jp