Prawn balls

Ching-He Huang adds a chilli kick to juicy prawns and makes an ideal snack to hand around with drinks
By Ching-He Huang
Prawn balls
  • Rating:
  • Serves: 4 as a starter, makes 16 balls
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 200 g prawns, deveined and chopped
  • 3 cm ginger, chopped
  • 2 cloves garlic, chopped
  • 1 red chillies, seeds removed and chopped
  • 50 g coriander, chopped
  • 1 spring onions, chopped
  • 2 tbsp cornflour
  • 1 eggs
  • 1 tbsp sesame oil
  • 1 tbsp rice wine
  • 1 tbsp light soy sauce
  • 1 pinches salt
  • 750 ml vegetable oil, to deep fry
  • 0.5 limes, juice


1. Tip the prawns, ginger, garlic, chilli, coriander, spring onion and cornflour into a food processor - and blend until well mixed. Add the egg, sesame oil, rice wine, soy sauce and salt - blitz once more to combine all the ingredients.

2. Heat the vegetable oil in a wok over a medium heat. Drop teaspoons of the mixture into the hot oil and deep fry, turning over when golden on one side.

3. Lift the prawn balls out with a slotted spoon when golden brown - they should take about 2 minutes on each side. Drain on absorbent kitchen paper

4. Squeeze lime juice over them before serving and serve straight away with a shop-bought chilli sauce.

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