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Coriander and Prawn Balls

Spicy and so easy to make, these Chinese-style prawn balls are delicious dipped in chilli sauce or served with rice.



  • 1.

    Tip the prawns, ginger, garlic, chilli, coriander, spring onion and cornflour into a food processor (or finely chop) - and blend until well mixed.

  • 2.

    Add the egg, sesame oil, rice wine, soy sauce and salt - blitz once more to combine all the ingredients.

  • 3.

    Heat the vegetable oil in a wok over a medium heat. Drop teaspoons of the mixture into the hot oil and deep fry, turning over when golden on one side.

  • 4.

    Lift the prawn balls out with a slotted spoon when golden brown - they should take about 2 minutes on each side. Drain on absorbent kitchen paper.

  • 5.

    Squeeze lime juice over them before serving and serve straight away with a shop-bought chilli sauce.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Coriander and Prawn Balls.


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