How to make Fried Prawn Balls - Fry these as soon as the mixture is ready. I think this is one recipe that is fuss free and fantastic for large parties.
This recipe is from the book Flavours of the Orient.
Main Ingredients : Prawns, vegetable stock (वेजिटेबल स्टॉक)
Cuisine : Chinese
Course : Snacks and Starters
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
For more recipes related to Fried Prawn Balls checkout Chinese Prawn And Mushroom Omlette, Coriander Lemon Prawns, Citrus Sizzling Prawns, Prawn Fritters On Sugarcane Sticks . You can also find more Snacks and Starters recipes like Brinjal Parmesan Bake, Flowy Mango Crisps, Breadfruit Chips, Steamed Crescents.
Fried Prawn Balls Recipe Card
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet and Sour
Ingredients for Fried Prawn Balls Recipe
Prawns 150 grams
vegetable stock 4 tablespoons
Sake 1 tablespoon
Cornflour/ corn starch 1 1/2 tablespoons
Salt to taste
Oil for deep-frying
TO SERVE
Sea salt 1 1/2 tablespoons
Black pepper powder 1/2 teaspoon
Lemon,cut into wedges 1/2
Method
Step 1
Mix prawns, vegetable stock, sake, cornflour and salt in a food processor and process until smooth. Transfer the mixture into a small bowl. Heat sufficient oil in a wok.
Step 2
Grease a tablespoon and scoop two tablespoons of the prawn mixture and shape into a ball. Gently lower the ball into the hot oil and deep-fry till lightly browned. Drain and place on a wire rack.
Step 3
Repeat this process till all the mixture is used up. Mix salt and black pepper powder in a small plate. Serve the fried prawn balls hot, garnished with lemon wedges and pepper salt.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.