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| Main ingredients | Small prawns, Onion powder, Garlic powder, Paprika, Fresh parsley, Potato, Dried breadcrumbs, Oil, Cornflour slurry, Panko breadcrumbs |
| Cuisine | Fusion |
| Course | Starters |
| Prep time | 25-30 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1½ cups cleaned small prawns
- Salt to taste
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
- ½ teaspoon paprika
- 2 tablespoons chopped fresh parsley leaves
- 1 large potato, boiled, peeled and mashed
- 2-3 tablespoons dried breadcrumbs
- Oil for greasing + for deep frying
- Corn flour-refined flour slurry for coating
- Panko breadcrumbs as required
- Mustard mayo to serve
- Salad to serve
Method
- Put the prawns in a processor, add salt, onion powder, garlic powder and paprika and process to a coarse paste. Transfer into a large bowl. Add parsley leaves, potato and dried bread crumbs and mix till well combined.
- Grease your palms with some oil, divide the mixture into equal portions and shape each into a ball.
- Heat sufficient oil in a kadai.
- Take the corn flour-refined flour slurry in a bowl and spread the panko breadcrumbs on a plate.
- Dip each ball in the corn flour-refined flour slurry and coat with panko breadcrumbs.
- Gently slide in the balls, a few at a time, and deep fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the crispy prawn balls on a serving plate and serve hot with mustard mayo and salad.
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