Cantonese Golden Prawn Balls Recipe

Serves/Makes: 24 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

  • Marinade:
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1 egg white, lightly beaten
How to cook Cantonese Golden Prawn Balls:
  • 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 (more Shrimp recipes)
Preparation Method: Deep Fried (more Deep Fried recipes)
Cuisine: Chinese (more Chinese recipes)

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