Fried Prawn Balls 百花釀蝦球

🧂 Ingredients

• 350 g Tiger prawns

  headless (approx. 20 prawns)
• 300 g Shrimp paste
• 1 Egg
• 1 cup Panko
• 2 tsp Cornstarch
• 600 ml Oil

Instructions

• 1 Remove the shell of the prawns, leaving only the tail shell intact
• 2 Rinse the prawns
• 3 Butterfly the prawns by making a cut from the back without cutting through to
  the front
• 4 Devein and open the prawns onto a flat surface. Repeat steps 3 and 4 for all the
  prawns
• 5 Prepare 2 tsp cornstarch in a small bowl
• 6 Beat an egg in a bowl
• 7 Prepare 1 cup of panko in a medium size mixing bowl
• 8 Have your shrimp paste ready for use
• 9 Take one prawn and use your finger to rub some cornstarch over the side facing
  up
• 10 Use a small spoon to spread shrimp paste onto the prawn. Use your finger or
  spoon to pat and shape in onto the prawn.
• 11 Repeat steps 9 and 10 for all the prawns
• 12 Dip the stuffed prawn into the egg by hold the tail. Try not to get egg on the
  tail
• 13 Put the egg dipped prawn into the panko. Use a spoon to spoon the panko on the
  whole surface of the prawn except for the tail
• 14 Leave the prawn in the panko until you’re ready to deep-fry. Repeat for all the
  prawns
• 15 Heat 600 ml oil to 150˚C or 300˚F The amount of oil depends on the size of your
  pot. If you have a smaller pot, then you won’t need as much oil but you may have
  to fry the prawns in separate batches
• 16 Put the prawns into the oil. Do not overcrowd the pot. By doing so, you will not
  get the golden color in 3 minutes. Cooking it for longer may lead to
  over-cooking the prawns
• 17 Fry for approx. 3 minutes until golden brown. Remove from oil and let it rest on
  a cooling rack
• 18 Continue frying until all the prawns are fried If you were frying them in
  batches, after the last batch, you can put the oil up to 175˚C or 350˚F and fry
  the prawns again to heat them up for 1 minute. This time, you can put more into
  the pot since they were warm already. This will ensure that all the prawns are
  nice and hot when you serve them
• 19 Place on serving plate. This dish can be served with sweet and sour sauce, Thai
  chili sauce or Chinese red vinegar
• 20 Serve

Nutrition Info