Sesame Prawn Balls Recipe
Ingredients
| 1 kg/2 lb uncooked prawns, shelled and deveined | ||
| Onion | 1 , finely chopped | |
| Garam masala | 1/2 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| 185 g/6 oz rice flour | ||
| Sesame oil | 1 Teaspoon | |
| 15 g/1/2 oz fresh coriander, finely chopped | ||
| Sesame seeds | 3 Tablespoon | |
| Oil for deep frying | ||
| Cornflour | 1 Tablespoon (Sauce) | |
| 250 ml/8 fl oz chicken stock | ||
| 125 ml/4 fl oz prepared tamarind sauce | ||
| Soy sauce | 2 Tablespoon (Sauce) | |
| Lime juice | 1 Tablespoon (Sauce) | |
| Coriander | 1 Tablespoon, finley chopped (Sauce) | |
Directions
1. Place prawns, onion and spices in a food processor or blender and process until smooth. Stir in rice flour, oil and coriander. Cover and refrigerate mixture for 1 hour. Using wet hands, roll mixture into small balls, then roll in seeds. Refrigerate for 1 hour.
2. To make sauce, blend cornflour with stock in saucepan. Stir in tamarind sauce, soy sauce, lime juice and coriander. Bring to the boil, stirring constantly, reduce heat and simmer, uncovered, for 5 minutes.
3. Heat oil in a large saucepan. Cook balls until golden and cooked through. Serve balls with sauce.
2. To make sauce, blend cornflour with stock in saucepan. Stir in tamarind sauce, soy sauce, lime juice and coriander. Bring to the boil, stirring constantly, reduce heat and simmer, uncovered, for 5 minutes.
3. Heat oil in a large saucepan. Cook balls until golden and cooked through. Serve balls with sauce.
Chef
