Shell wash and devein prawns and dry. Mince to a fine paste and season with soy sauce, sesame oil, salt, sugar, pepper, monosodium glutomate, eggwhite and corn flour.
Stir in spring onion, coriander leaces and chesnuts. Marinate for 1/2 hour in friedge
Drop teaspoons of seasoned mixture onto bread cubes and form into bread coated balls.
Deep fry in oil over low heat until golden in colour.
Serving
Suggestions
Chutneys and chilli garlic sauce
Originally Submitted
9/9/2009
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