Deep Fried Prawn Balls Recipes
FRIED PRAWN BALLS 百花釀蝦球
I used ready-made shrimp paste that I bought in the seafood section of an Asian grocery store. You can also use dace paste or any other fish paste for this recipe.You can also use crab claws or a sturdy fish fillet like cod or basa.To make the sweet and sour dipping sauce, simply combine 2 tbsp of ketchup, 2 tbsp of rice vinegar, 1 tbsp sugar and 1 tbsp water. Heat in a pan until the sugar dissolves.Thai chili sauce also works well as a sauce for this dish.
Provided by Auntie Emily
Categories Appetizer Dinner Lunch Main Course Side Dish Snack
Time 32m
Number Of Ingredients 6
Steps:
- Remove the shell of the prawns, leaving only the tail shell intact
- Rinse the prawns
- Butterfly the prawns by making a cut from the back without cutting through to the front
- Devein and open the prawns onto a flat surface. Repeat steps 3 and 4 for all the prawns
- Prepare 2 tsp cornstarch in a small bowl
- Beat an egg in a bowl
- Prepare 1 cup of panko in a medium size mixing bowl
- Have your shrimp paste ready for use
- Take one prawn and use your finger to rub some cornstarch over the side facing up
- Use a small spoon to spread shrimp paste onto the prawn. Use your finger or spoon to pat and shape in onto the prawn.
- Repeat steps 9 and 10 for all the prawns
- Dip the stuffed prawn into the egg by hold the tail. Try not to get egg on the tail
- Put the egg dipped prawn into the panko. Use a spoon to spoon the panko on the whole surface of the prawn except for the tail
- Leave the prawn in the panko until you're ready to deep-fry. Repeat for all the prawns
- Heat 600 ml oil to 150˚C or 300˚F The amount of oil depends on the size of your pot. If you have a smaller pot, then you won't need as much oil but you may have to fry the prawns in separate batches
- Put the prawns into the oil. Do not overcrowd the pot. By doing so, you will not get the golden color in 3 minutes. Cooking it for longer may lead to over-cooking the prawns
- Fry for approx. 3 minutes until golden brown. Remove from oil and let it rest on a cooling rack
- Continue frying until all the prawns are fried If you were frying them in batches, after the last batch, you can put the oil up to 175˚C or 350˚F and fry the prawns again to heat them up for 1 minute. This time, you can put more into the pot since they were warm already. This will ensure that all the prawns are nice and hot when you serve them
- Place on serving plate. This dish can be served with sweet and sour sauce, Thai chili sauce or Chinese red vinegar
- Serve
Nutrition Facts : Calories 1707 kcal, Carbohydrate 13 g, Protein 72 g, Fat 156 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 1006 mg, Sodium 3261 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DEEP-FRIED PRAWN BALLS
Try to make this delicious, finger-licking deep-fried prawn balls now! Suitable for parties as finger food and always a great add-on to your dinner spread.
Provided by Amy Beh
Categories Chinese New Year, Prawn Dishes
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place shelled prawns on a chopping board. Use a chopper knife to smash the prawns flat (one at a time) then gather all the smashed prawns together and chop the prawns finely.
- Put the chopped prawns and minced meat into a mixing bowl. Add adequate salt, sugar and pepper. Stir well to mix. Add chopped spring onion, water chestnuts and ginger.
- Next, stir in the rest of the seasoning. Scoop up the mixture and slap it vigorously against the side of the mixing bowl until it is springy and well combined. Divide filling into 2 portions.
- Place bean curd skin on a clean table. Spoon the filling on the edge. Cover and roll up the filling inside the bean curd skin.
- At the end of the roll seal with potato starch paste to secure the roll. Use a piece of raffia string to tie up the ends and at 3cm intervals along the length to form several balls.
- Place the prepared rolls on a lightly greased steaming plate. Steam over high heat for 4-5 minutes, remove and set aside to cool completely.
- Cut off the raffia strings and separate the balls. Toss each piece into sesame seeds to coat liberally.
- Heat oil in a wok for deep-frying until hot. Reduce the heat to medium low and deep-fry till golden. Drain from oil and serve at once with any desired chilli dipping sauce.
Nutrition Facts :
DEEP-FRIED SHRIMP POTATO BALLS RECIPE BY TASTY
Here's what you need: raw shrimps, salt, pepper, russet potatoes, butter, egg yolk, salt, pepper, paprika, garlic powder, flour, flour, egg, panko breadcrumb, oil
Provided by Tasty
Categories Appetizers
Yield 15 balls
Number Of Ingredients 15
Steps:
- Peel off the shrimp skin (leave the tail on) and salt and pepper the shrimp for seasoning.
- Cook the potatoes, mash them into small crumbs and add in butter and egg yolk. (If the texture is too wet, go ahead and add in some flour.)
- Mix until smooth and then add in salt, pepper, paprika, and garlic powder for seasoning, mix well.
- Take about ⅓ cup mashed potato, form into a ball shape, poke a hole on the top, then put a shrimp inside, cover the shrimp well, and tighten the ball.
- Dip the ball into flour, egg wash, and panko, and make sure the ball is fully covered well with all three ingredients. If needed, refrigerate the balls before frying.
- Heat the oil between 350ºF to 375ºF (180ºC to 190ºC), then fry the shrimp ball until the outside is golden brown.
- Let it cool down a bit, and then serve it right away with any kind of sauce.
- Enjoy!
Nutrition Facts : Calories 105 calories, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams
PRAWN BALLS
Easy to prepare and simple to cook. A great entree or a simple dish to serve as part of a buffet. Serve hot with some dipping sauce. To cut down on preparation time you can use a food processor to chop and mix everything from start to finish- the texture will be finer (add 1 extra tablespoon of cornflour). For a gluten free diet ensure the cornflour used is GF. Should the mixture be too wet....add more cornstarch (cornflour) until balls can be formed. Use wet hands if required to roll.
Provided by Jubes
Categories Chinese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat deep fryer to hot.
- Mix all ingredients together thoroughly.
- With wet hands, form into small balls.
- Deep fry until golden brown.
- Serve hot.
Nutrition Facts : Calories 92.1, Fat 1.7, SaturatedFat 0.4, Cholesterol 136, Sodium 683.8, Carbohydrate 3.7, Fiber 0.3, Sugar 0.8, Protein 12.6
FRIED SHRIMP BALLS
Make and share this Fried Shrimp Balls recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Chinese
Time 40m
Yield 30-50 balls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare shrimp by cleaning thoroughly and removing shell, legs and devein.
- Mince the shrimp.
- Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls.
- Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown.
- Remove from oil and place onto paper towells to drain excess oil.
- Serve Hot.
- Note: You can add 150g minced pork to the mixture if you like. Increase the cornstarch to 1 tbs and use one whole egg.
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- Put the shrimp (prawns) into a colander, add the coarse salt, and use your hands to mix together. Rinse under cold running water, then drain. Put the shrimp on a clean dish towel, roll up to cover, and refrigerate for 1 hour.
- Remove the shrimp from the refrigerator and place on a cutting board. Using the back of a meat cleaver or a heavy knife, flatten the shrimp. Chop the shrimp repeatedly with the blunt edge of the knife until a paste is formed. (Alternatively, use a food processor.)
- Combine the paste and egg white in a large bowl. Stir with chopsticks in one direction until the paste is sticky and gluey in consistency. Add the fermented shrimp paste, salt, sugar, white pepper, and cornstarch (cornflour) and mix thoroughly. Using your hands, take handfuls of the paste and slap it against the bowl repeatedly until the texture becomes elastic and gluey. Add the pork fatback and water chestnuts.
- Wet one hand with water, pick up a handful of shrimp, squeeze it through the opening between the thumb and forefinger to form a ping-pong-size ball. Using the other hand, dip a spoon in water and scoop the shrimp ball onto a plate. Repeat with the remaining shrimp mixture. Refrigerate the shrimp balls for at least 1 hour.
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