Spicy and so easy to make, these Chinese-style prawn balls are delicious dipped in chilli sauce or served with rice.
Tip the prawns, ginger, garlic, chilli, coriander, spring onion and cornflour into a food processor (or finely chop) - and blend until well mixed.
Add the egg, sesame oil, rice wine, soy sauce and salt - blitz once more to combine all the ingredients.
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.
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.
Squeeze lime juice over them before serving and serve straight away with a shop-bought chilli sauce.
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