These crispy, fried prawn balls are absolutely delicious. With all the flavours and textures of Chinese prawn on toast, your guests will love these more-ish canapés!
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- 400 g raw peeled king prawns
- 2 garlic cloves, crushed
- 2 cm piece fresh root ginger, peeled and finely grated
- 2 spring onions, trimmed and roughly chopped
- 2 tsp. soy sauce
- 3 medium eggs
- 100 g fresh white breadcrumbs
- 50 g plain flour
- 100 g sesame seeds
- Vegetable oil, to fry
- Sweet chilli sauce, to serve
- Step 1Whizz prawns, garlic, ginger and spring onions in a food processor to a fairly smooth paste. Add soy sauce, 1 egg, 50g (2oz) breadcrumbs and plenty of seasoning and whizz again to combine. With wet hands (to prevent sticking) roll mixture into 24 balls, place on a baking tray, loosely cover with clingfilm and chill for 1hr to firm up.
- Step 2Put flour into a small shallow bowl, and sesame seeds and remaining breadcrumbs in another. Lightly beat remaining eggs in a third shallow bowl. Roll chilled prawn balls in flour, then beaten egg and finally coat in sesame breadcrumbs.
- Step 3Pour oil into a large, heavy-based and high-sided pan until it comes 1/3 of the way up the sides. Heat to 180°C or until a cube of bread sizzles to golden in 40sec. Fry balls in batches for 4min, turning halfway through, until deep golden and cooked through. Lift on to kitchen paper using a slotted spoon. Allow to cool slightly. Repeat cooking with remaining balls, monitoring the oil temperature.
- Step 4Serve balls with sweet chilli sauce for dipping.
Get ahead
Fry prawn balls a day ahead; cool, cover and chill. To serve, reheat for 10min on a baking tray in an oven preheated to 180°C (160°C fan) mark 4.
Per Canapé:
- Calories: 74
- Protein: 5g
- Total fat: 4g
- Saturates: 1g
- Carbs: 4g
- Total Sugars: 0g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
