Deep-Fried Prawn Bails Recipe
Ingredients
450g peeled prawns, finely chopped
50g pork fat, finely chopped
1 egg white
2 tblspn cornflour
1 tblspn brandy or rum
1 tspn finely chopped fresh root ginger
Salt and pepper
Sunflower oil for deep-frying
Celery leaves, to garnish
Directions
Mix the prawns with the pork fat in a bowl.
Add the egg white, cornflour, brandy or rum, ginger and salt and pepper to taste.
Stir well and leave to stand for 30 minutes.
Divide the mixture into 24 equal portions and form into small balls.
Heat the oil to 180C 350F or until a cube of dayold bread browns in 30 seconds.
Deep-fry the balls in batches until golden.
Drain on absorbent kitchen paper.
Add the egg white, cornflour, brandy or rum, ginger and salt and pepper to taste.
Stir well and leave to stand for 30 minutes.
Divide the mixture into 24 equal portions and form into small balls.
Heat the oil to 180C 350F or until a cube of dayold bread browns in 30 seconds.
Deep-fry the balls in batches until golden.
Drain on absorbent kitchen paper.
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