Ingredients with Measurements:
- 1 lb. raw prawns, peeled and deveined
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1 egg
- 1 tbsp. Dijon mustard
- 1 tsp. garlic powder
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp. lemon juice
Special equipment needed:
- Food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse the prawns until they are finely chopped.
3. In a large bowl, combine the chopped prawns, panko breadcrumbs, parmesan cheese, parsley, green onions, egg, Dijon mustard, garlic powder, salt, and pepper. Mix well.
4. Using a small cookie scoop or your hands, form the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
5. Bake the prawn balls for 20-25 minutes, or until they are golden brown and cooked through.
6. While the prawn balls are baking, make the garlic aioli by combining the mayonnaise, minced garlic, lemon juice, and salt in a small bowl. Mix well.
7. Serve the prawn balls hot with the garlic aioli on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes approximately 20 prawn balls
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 4g
Protein: 8g
Substitutions for ingredients:
- Instead of prawns, you can use shrimp or crab meat.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or almond flour.
- Instead of parmesan cheese, you can use cheddar or mozzarella cheese.
- Instead of parsley and green onions, you can use cilantro or basil.
Variations:
- Add some chopped jalapeños or red pepper flakes for a spicy kick.
- Use different herbs and spices, such as dill, thyme, or paprika, to change up the flavor.
- Make mini prawn balls and serve them as appetizers.
Tips and tricks:
- Make sure to pulse the prawns in the food processor until they are finely chopped, but not pureed.
- Wet your hands with water before forming the prawn balls to prevent the mixture from sticking.
- If the prawn balls are not browning evenly, rotate the baking sheet halfway through cooking.
- The garlic aioli can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Store any leftover prawn balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the prawn balls, place them on a baking sheet and bake in a 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the prawn balls on a platter with the garlic aioli on the side. Garnish with additional chopped parsley or green onions.
Garnishes:
Chopped parsley or green onions
Pairings:
Serve the prawn balls with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic roasted potatoes
Troubleshooting advice:
- If the prawn balls are falling apart, add more breadcrumbs to the mixture.
- If the prawn balls are too dry, add a little more mayonnaise or egg to the mixture.
Food safety advice:
- Make sure to cook the prawn balls until they are fully cooked through to prevent any foodborne illnesses.
- Store any leftover prawn balls in the refrigerator and consume within 3 days.
Food history:
Prawn balls are a popular appetizer in many Asian cuisines, such as Chinese and Thai. They are typically deep-fried, but this baked version is a healthier alternative.
Flavor profiles:
The prawn balls are savory and slightly salty, with a crispy exterior and a tender interior. The garlic aioli adds a tangy and garlicky flavor.
Serving suggestions:
Serve the prawn balls as an appetizer or as a main dish with a side salad or roasted vegetables.
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