Chive and basil prawn balls with palm-sugar dipping sauce

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

1. 400g peeled green prawns
2. 400g boneless skinless perch fillets, chopped
3. 1/4 cup loosely packed coarsely chopped fresh Thai basil leaves
4. 1/4 cup chopped fresh chives
5. 1 garlic clove, crushed
6. 2 teaspoons finely grated lemon rind
7. 2 teaspoons fresh or bottled lemon juice
8. Pinch of salt
9. Peanut oil, for shallow frying
10. 20 butter lettuce leaves, to serve
11. 100g bean sprouts, to serve
12. 20 fresh mint leaves, to serve
13. 60ml (1/4 cup) white vinegar
14. 60ml (1/4 cup) water
15. 40g (1/4 cup, firmly packed) finely chopped palm sugar
16. 2 teaspoons fish sauce
17. 1 fresh long red chilli, thinly sliced

The instruction how to make Chive and basil prawn balls with palm-sugar dipping sauce

1. 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.
2. 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.
3. 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.
4. 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 sauce

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