Ingredients with Measurements:
- 1 lb. raw prawns, peeled and deveined
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Vegetable oil, for frying
Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tbsp. soy sauce
- 1 tbsp. cornstarch
- 1/4 cup water
Special equipment needed:
- Food processor or blender
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a food processor or blender, pulse the prawns until they are finely chopped.
2. In a mixing bowl, combine the chopped prawns, egg, breadcrumbs, cornstarch, flour, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
3. Heat vegetable oil in a deep fryer or large pot to 350°F.
4. Using a small cookie scoop or spoon, form the prawn mixture into small balls and drop them into the hot oil. Fry for 2-3 minutes or until golden brown and crispy. Use a slotted spoon or spider strainer to remove the prawn balls from the oil and place them on a paper towel-lined plate to drain excess oil.
5. In a small saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, cornstarch, and water. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy.
6. Serve the crispy prawn balls with the sweet and sour sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Fryer or pot temperature: 350°F
Serving size:
- Makes approximately 20 prawn balls
Nutritional information:
- Calories: 120 per prawn ball
- Fat: 3g
- Carbohydrates: 17g
- Protein: 6g
Substitutions for ingredients:
- Shrimp can be used instead of prawns.
- Gluten-free breadcrumbs and flour can be used for a gluten-free version.
- White vinegar can be used instead of rice vinegar.
Variations:
- Add chopped scallions or cilantro to the prawn mixture for added flavor.
- Use a different dipping sauce, such as spicy mayo or garlic aioli.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure the prawn balls become crispy.
- Use a small cookie scoop or spoon to form the prawn balls for even sizing.
- Drain excess oil on a paper towel-lined plate to prevent the prawn balls from becoming greasy.
Storage instructions:
- Store leftover prawn balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat prawn balls in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the prawn balls on a platter with the sweet and sour sauce in a small dipping bowl on the side.
Garnishes:
- Garnish with chopped scallions or cilantro for added color and flavor.
Pairings:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg rolls
- Wonton soup
Troubleshooting advice:
- If the prawn balls are not crispy, the oil may not be hot enough. Increase the temperature and try again.
Food safety advice:
- Make sure the prawns are fully cooked before serving.
- Use a thermometer to ensure the oil reaches the correct temperature for frying.
Food history:
- Sweet and sour sauce is a popular condiment in Chinese cuisine and is often served with fried foods.
Flavor profiles:
- The prawn balls are crispy and savory, while the sweet and sour sauce is tangy and slightly sweet.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Chinese