Crouton Studded Crispy Prawn Balls Recipe
Ingredients
| White bread slice | 4 | |
| 225 g/8 oz white fish fillets | ||
| 225 g/8 oz shelled prawns | ||
| Salt | 2 Teaspoon | |
| Pepper | 1 | |
| Egg whites | 2 | |
| Root ginger slice | 2 | |
| Cornflour | 2 Tablespoon | |
| Oil for deep frying | ||
Directions
1. Remove crusts from the bread. Cut each slice into small crouton-sized cubes. Spread out on a large baking tray and dry in a hot oven until slightly browned.
2. Chop the fish and prawns very finely. Mix together with the salt, pepper, egg white, finely chopped ginger, and cornflour. Blend well.
3. Shape the mixture into 5cm/2-inch balls, and roll over the croutons to coat.
4. Heat the oil in a deep fryer. Add the crouton studded prawn balls one by one. Turn with a perforated spoon until evenly browned, this takes about 2 minutes. Remove and drain.
5. Return to the oil and cook for a further 1 minute. Drain well on kitchen paper.
2. Chop the fish and prawns very finely. Mix together with the salt, pepper, egg white, finely chopped ginger, and cornflour. Blend well.
3. Shape the mixture into 5cm/2-inch balls, and roll over the croutons to coat.
4. Heat the oil in a deep fryer. Add the crouton studded prawn balls one by one. Turn with a perforated spoon until evenly browned, this takes about 2 minutes. Remove and drain.
5. Return to the oil and cook for a further 1 minute. Drain well on kitchen paper.
Chef
