Ingredients
Method
1.Shell and devein prawns; cut in half. Blend or process prawn, pulsing, until chopped coarsely. Place in large bowl with onion, garlic, chilli, ginger, cornflour, fish sauce and coriander; mix well.
2.Using hands, roll rounded tablespoons of prawn mixture into balls. Roll prawn balls in combined breadcrumbs; place, in single layer, on plastic-wrap-lined tray. Cover, refrigerate 30 minutes.
3.Heat oil in wok; deep-fry prawn balls, in batches, until browned lightly. Serve with sweet chilli sauce and lime wedges.
Dip your fingers in cold water when shaping the prawn balls to prevent the mixture from sticking to them. Placing prawn balls on a plastic-wrap-lined tray and refrigerating them for at least half an hour before frying will firm them and help ensure they don’t fall apart during cooking. Prawn balls can be shaped a day ahead and kept, covered, in the refrigerator.
Note
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