How to cook Cantonese Golden Prawn Balls
- 1 pound medium raw shrimps or prawns without heads
- 6 to 8 slices white bread, crusts removed
- 6 water chestnuts, fresh peeled or canned, drained
- 2 ounces fatback
- Peanut or corn oil for deep-frying
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 1 egg white, lightly beaten
- The bread is best if left out for 2 or 3 hours. Dice into small cubes, about 1/4 inch square.
- Chop fine or mince the water chestnuts.
- Chop fine or mince the fatback. Put into a large, deep bowl.
- Shell and devein the prawns.
- Crush the prawns with the flat side of a cleaver and then chop about 100 times. Alternatively, coarsely mince. Transfer to the bowl with the pork.
- Prepare the marinade: Add the salt and sugar to the prawns. Sprinkle with the cornstarch and stir vigorously for 1 minute.
- Stir in the water chestnuts.
- Add the egg white and stir again vigorously for 1 or 2 more minutes. This gives the paste a firm, elastic texture.
- Refrigerate for about 30 minutes. The paste can be prepared well ahead of time and left, covered, in the refrigerator until ready for use.
- Spread the bread cubes on a clean pan.
- Roll about 1 tablespoon of the paste between your palms into a ball. Then roll it on the bread cubes until more or less covered. Set aside. Repeat until the paste is used up.
- Half fill a wok or a deep fryer with oil. Heat to a temperature of 350°F (180°C), or until a cube of stale bread browns in 20 seconds.
- Add the balls, 8 or 10 at a time or as many as can float freely, and deep-fry for 2 or 3 minutes, or until the balls are golden in color.
- The paste should be cooked by now.
- Remove with a hand strainer or perforated spoon and drain on paper towels.
- Transfer to a warm serving plate and serve immediately.
This recipe for Cantonese Golden Prawn Balls serves/makes: 24 balls
The Cantonese Golden Prawn Balls recipe is adopted from Yan-Kit's Classic Chinese Cook Book.
Main Ingredient: Shrimp
Preparation Method: Deep Fried
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