Teochew Fried Prawn Ball

Bear Naked Food Teochew Fried Prawn Balls

There are many versions and variations of fried prawn balls and this Teochew Fried Prawn Ball is an easy-to-prepare recipe that requires very few ingredients.

Bear Naked Food Teochew Fried Prawn Balls

 


The “secret” ingredient to making restaurant-quality prawn balls is pork fat. Yes, pork fat. Mixing just a tablespoon of it into the prawn paste is what makes this dish super delicious.

 

The addition of water chestnut lends a slight crunch and refreshing flavor to the bouncy prawn balls. You could omit it if it is not available or you’re just not a fan of it.

You could use either fresh or canned water chestnut.

Ingredients:
500g fresh prawns – peeled and deveined
3 to 4 water chestnuts – smashed and diced
1 tbsp pork fat – diced and minced
1 egg
1 tbsp cornstarch
½ tsp salt
½ tsp sugar
¼ tsp light soy sauce
Few dashes of white pepper
4 tbsp flour or more

 

Add 1 tbsp cornstarch to the prawn meat together with some water.

 

Mix well with your hand to remove impurities and any bad smell from the prawn.
Gently rinse the prawn with water. Do not flush them directly under the tap or they will lose its flavor.

 

Pat and dry the prawn meat thoroughly. I like to use some paper towel.

 

Use a large chopper or knife to flatten the prawn meat. Using the back of your knife, mince the prawn meat until a sticky paste is formed.

 

 

Place the prawn paste into a large bowl and season with salt, sugar, pepper.
Add in pork fat, water chestnut, egg and flour.

 

Using your hand, stir and mix in the same direction. It will feel wet initially but keep mixing. Gradually add in another tbsp flour after mixing for a while. I added about 4 tbsp flour until the prawn paste turns gluey.

 

Grab the prawn paste with your hand and slam it back into the bowl. Repeat about 10 times until the prawn paste is firm.

 

Refrigerate for about an hour. Leave the bowl uncovered.

Prepare 2 lightly oiled tablespoons and a slightly oiled plate or tray.

 

Scoop a tbsp of prawn paste and form into ball. It does not need to be perfect.

 

Place onto the tray and repeat with the rest.

 

Heat a pot of oil over medium low heat.

Using a spoon, transfer the balls into the oil and cook over low heat so that the inside will be thoroughly cooked.

 

Flip the prawn balls so that they are evenly browned and golden.

 

Remove and set aside.

Turn up heat to high and re-fry the prawn balls for about 15 secs to purge out excess oil.

 

Remove and serve warm with your favorite chilli sauce.

Bear Naked Food Teochew Fried Prawn Balls

 

Bear Naked Food Teochew Fried Prawn Balls

 

Bear Naked Food Teochew Fried Prawn Balls

 

 

Teochew Fried Prawn Ball
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Chinese
Serves: serves 4
Ingredients
  • 500g fresh prawns – peeled and deveined
  • 3 to 4 water chestnuts – smashed and diced
  • 1 tbsp pork fat – diced and minced
  • 1 egg
  • 1 tbsp cornstarch
  • ½ tsp salt
  • ½ tsp sugar
  • ¼ tsp light soy sauce
  • Few dashes of white pepper
  • 4 tbsp flour or more
Instructions
  1. Add 1 tbsp cornstarch to the prawn meat together with some water.
  2. Mix well with your hand to remove impurities and any bad smell from the prawn.
  3. Gently rinse the prawn with water. Do not flush them directly under the tap or they will lose its flavor.
  4. Pat and dry the prawn meat thoroughly. I like to use some paper towel.
  5. Use a large chopper or knife to flatten the prawn meat. Using the back of your knife, mince the prawn meat until a sticky paste is formed.
  6. Place the prawn paste into a large bowl and season with salt, sugar, pepper.
  7. Add in pork fat, water chestnut, egg and flour.
  8. Using your hand, stir and mix in the same direction. It will feel wet initially but keep mixing. Gradually add in another tbsp flour after mixing for a while. I added about 4 tbsp flour until the prawn paste turns gluey.
  9. Grab the prawn paste with your hand and slam it back into the bowl. Repeat about 10 times until the prawn paste is firm.
  10. Refrigerate for about an hour. Leave the bowl uncovered.
  11. Prepare 2 lightly oiled tablespoons and a slightly oiled plate or tray.
  12. Scoop a tbsp of prawn paste and form into ball. It does not need to be perfect.
  13. Place onto the tray and repeat with the rest.
  14. Heat a pot of oil over medium low heat.
  15. Using a spoon, transfer the balls into the oil and cook over low heat so that the inside will be thoroughly cooked. Flip the prawn balls so that they are evenly browned and golden.
  16. Remove and set aside.
  17. Turn up heat to high and re-fry the prawn balls for about 15 secs to purge out excess oil.
  18. Remove and serve warm with your favorite chilli sauce.

 

Rachelle
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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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