These stylish Thai-style prawn balls are the perfect starter to a Christmas feast.
The ingredient of Chive and basil prawn balls with palm-sugar dipping sauce
- 400g peeled green prawns
- 400g boneless skinless perch fillets, chopped
- 1/4 cup loosely packed coarsely chopped fresh Thai basil leaves
- 1/4 cup chopped fresh chives
- 1 garlic clove, crushed
- 2 teaspoons finely grated lemon rind
- 2 teaspoons fresh or bottled lemon juice
- Pinch of salt
- Peanut oil, for shallow frying
- 20 butter lettuce leaves, to serve
- 100g bean sprouts, to serve
- 20 fresh mint leaves, to serve
- 60ml (1/4 cup) white vinegar
- 60ml (1/4 cup) water
- 40g (1/4 cup, firmly packed) finely chopped palm sugar
- 2 teaspoons fish sauce
- 1 fresh long red chilli, thinly sliced
The instruction how to make Chive and basil prawn balls with palm-sugar dipping sauce
- Place the prawns, fish, basil, chives, garlic, lemon rind, juice and salt in the bowl of a food processor and process until well combined. With damp hands, divide mixture into 20 equal portions and shape each into a 5cm ball.
- Add enough oil to a large frying pan to reach a depth of 3cm and place over high heat (to test if oil is ready, a cube of bread turns golden brown in 15 seconds). Cook balls, 5 at a time, for 2 minutes each side or until brown and cooked through. Use an egg flip to transfer to a plate lined with paper towel. Repeat with remaining balls, reheating oil between each batch.
- Meanwhile, to make the palm-sugar dipping sauce, combine vinegar, water, sugar and fish sauce in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, uncovered, stirring, for 2 minutes or until mixture thickens slightly. Remove from heat and add chilli. Set aside for 2 minutes to cool.
- Serve balls on a platter with lettuce leaves, bean sprouts and mint leaves. Serve with palm-sugar dipping sauce.
Nutritions of Chive and basil prawn balls with palm-sugar dipping saucefatContent: