Cantonese Golden Prawn Balls Recipe

Serves/Makes: 24 balls

Ingredients:

• 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

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 60 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 bread cubes 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

Main Ingredient: Shrimp
Preparation Method: Deep Fried
Cuisine: Chinese