Crispy Prawn Balls
Crispy on the outside and tender on the inside, with a delightfully crisp yet delicate texture.
Ingredients
Cleaned prawn balls (shelled, shaped into balls, moisture patted dry)
500 g
Egg (beaten with cornstarch into a paste)
1
Breadcrumbs (light bread cut into pieces, baked in oven until crisp and golden, then crushed into small bits)
25 g
Cornstarch
3 tsp
MSG
1 tsp
Fine salt
2 tsp
Sesame oil
1.5 tsp
Peanut oil
750 g
Instructions
1
Step 1
Shell the prawns, shape them into balls, pat dry with paper towels, and marinate with fine salt, sesame oil, and MSG.
2
Step 2
Beat the egg together with the cornstarch into a smooth paste. Add the prawn balls and toss until evenly coated, then press them in the breadcrumbs so they are fully covered.
3
Step 3
Heat the peanut oil in a wok to about 150°C (medium heat, roughly 5th stage). Add the breaded prawn balls and deep-fry over medium heat, turning as needed, until golden brown and cooked through. Remove and arrange on a serving plate.
