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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.


  • 200g prawns, deveined and chopped

  • 3cm ginger, chopped

  • 2 garlic cloves, chopped

  • 1 red chilli, seeds removed and chopped

  • 50g coriander, chopped

  • 1 spring onion, chopped

  • 2 tbsp cornflour

  • 1 egg

  • 1 tbsp sesame oil

  • 1 tbsp rice wine

  • 1 tbsp light soy sauce

  • 1 pinch salt

  • 750ml vegetable oil, to deep fry

  • 1 lime, juiced


  • 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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