Prawn Balls Recipe
 Malaysian Recipes

Ingredients:

700 g/ 1 1/2 lb
1 clove
1 1/2 tbsp
1/2 tsp
2 tsp
1 tbsp
1

45 g/ 1 1/2 oz
2 tbsp

 

raw, unpeeled large prawns
garlic, chopped
fish sauce
light brown sugar
groundnut oil
corn flour (cornstarch)
egg, beaten
salt and freshly ground black pepper
desiccated coconut
dried breadcrumbs
coriander sprigs, to garnish
Dipping Sauce or Spicy Sauce

Method:

1. Reserve 8 prawns (shrimps) in their shells. Peel 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 a food processor. Add garlic, fish sauce, sugar, oil, corn flour (cornstarch), egg, salt, and pepper. Mix to a smooth puree. transfer to a bowl, cover and chill for 1 1/2 hours.

3. Preheat grill (broiler). On a baking sheet, combine coconut and breadcrumbs. Wet the palms of your hands; roll the prawn (shrimp) mixture into 2.5 cm (1 in) balls. Coat balls in coconut mixture. Thread on oiled, long metal skewers, adding a reserved prawn (shrimp) to each skewer. 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.

Serve 8.