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Prawn balls
By Patrice
| Preparation : 15 min | Resting : - |
| Cooking : 6 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 8
:
| 700 | g raw, unpeeled large prawns |
| 1 | clove garlie, chopped |
| 1 ½ | tablespoons, fish sauce |
| ½ | teaspoon light brown sugar |
| 2 | teaspoon groundnut oil |
| 1 | tablespoon cornflour |
| 1 | egg, beaten |
| salt and freshly ground black pepper |
|
| 45 | g desiccated coconut |
| 2 | tablespoons dried breadcrumbs |
| fresh coriander sprigs, to garnish |
|
| dipping sauce or spicy sauce |
| 1 | Reserve 8 prawns (shrimp) in their shells. Pell remaining prawns (shrimp). |
| 2 | With the point of a sharp knife, cut a slit along the back of each peeled prawn (shrimp). Remove and discard black intestinal thread. Put prawns (shrimp) in the food processor. Add garlic, fish sauce, sugar, oil, cornflour (cornstarch), egg, salt and pepper. mix to a smooth purée. Transfer to a bowl, cover and chill for 1½ hours. |
| 3 | Preheat grill (broiler). O a baking sheet, combine coconut and breadcrumbs. Wet the palms of your hands; roll the prawn (shrimp) mixture into 2.5cm (1 in) balls. Coat balls in coconut mixture. Thread on oiled, long metal skewers, adding a reserved prawn (shrimp) to each skewers. Grill (broil), turning occasionally, for about 6 minutes until balls are firm and whole prawns (shrimp) are pink. Garnish and serve with dipping sauce of your choice. |
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