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.
- 1pc unsalted bean curd sheet, cut into 23cm by 33cm rectangle
- sesame seeds
- 200g medium prawns, shelled
- 50g pork or chicken, minced
- 2tbsp spring onions, chopped
- 2 water chestnuts, peeled and finely chopped
- 1 tbsp ginger, minced
- salt, sugar, pepper, to taste
- 1 tbsp light soy sauce
- ½ tsp five-spice powder
- 1 tbsp sesame oil
- 1 tbsp egg white
- 2 tbsp corn flour
- Potato starch paste
- 1 tbsp potato starch, mix with 1 tbsp water
- 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.