Ingredients with Measurements:
- 1 lb. large prawns, peeled and deveined
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup mayonnaise
- 1 tbsp. wasabi paste
- 1 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 1 tbsp. honey
- Vegetable oil for frying
Special equipment needed:
- Food processor
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a food processor, pulse the prawns until finely chopped but not pureed.
2. In a bowl, combine the prawns, panko breadcrumbs, salt, and black pepper. Mix well.
3. Using a small cookie scoop or spoon, form the mixture into small balls.
4. Place the flour, beaten eggs, and remaining panko breadcrumbs in separate bowls.
5. Roll each prawn ball in the flour, then dip in the beaten eggs, and finally coat in the panko breadcrumbs.
6. Heat the vegetable oil in a deep fryer or large pot to 350°F.
7. Fry the prawn balls in batches until golden brown and cooked through, about 2-3 minutes per batch.
8. Remove the prawn balls with a slotted spoon or spider strainer and drain on paper towels.
9. In a small bowl, whisk together the mayonnaise, wasabi paste, rice vinegar, soy sauce, and honey to make the wasabi mayo.
10. Serve the prawn balls hot with the wasabi mayo on the side for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
Makes about 20 prawn balls, serving size is 4-5 balls per person.
Nutritional information:
Calories per serving: 240
Fat: 12g
Carbohydrates: 16g
Protein: 17g
Sodium: 660mg
Sugar: 3g
Substitutions for ingredients:
- Shrimp can be used instead of prawns.
- Gluten-free breadcrumbs or flour can be used for a gluten-free version.
- Sriracha can be used instead of wasabi paste for a spicy mayo.
Variations:
- Add chopped scallions or cilantro to the prawn mixture for extra flavor.
- Use different dipping sauces such as sweet chili sauce or garlic aioli.
- Make larger prawn balls and serve them as a main dish with rice and vegetables.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy coating.
- Drain the prawn balls well on paper towels to remove excess oil.
- Serve the prawn balls immediately after frying for the best texture.
Storage instructions:
The prawn balls can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the prawn balls on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes until heated through.
Presentation ideas:
Serve the prawn balls on a platter with the wasabi mayo in a small bowl on the side. Garnish with sliced scallions or sesame seeds.
Garnishes:
Sliced scallions or sesame seeds.
Pairings:
Serve the prawn balls as an appetizer with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Edamame
Troubleshooting advice:
- If the prawn balls are falling apart during frying, add more breadcrumbs to the mixture to help bind it together.
- If the prawn balls are not crispy enough, make sure the oil is hot enough before frying.
Food safety advice:
- Make sure the prawns are fully cooked before serving.
- Use a food thermometer to check the internal temperature of the prawn balls, it should be 145°F.
Food history:
Panko breadcrumbs are a Japanese-style breadcrumb that is lighter and crispier than traditional breadcrumbs. They are often used in Japanese cuisine for coating fried foods.
Flavor profiles:
The prawn balls are savory and crispy with a hint of sweetness from the honey. The wasabi mayo adds a spicy kick and a creamy texture.
Serving suggestions:
Serve the prawn balls as an appetizer or as a main dish with rice and vegetables.
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