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Prawn balls

By Patrice

Prawn balls

Preparation : 15 min Resting : -
Cooking : 6 min Equipment :
Difficulty :
Rating :
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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
1Reserve 8 prawns (shrimp) in their shells. Pell remaining prawns (shrimp).
2With 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.
3Preheat 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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