Coriander Prawn Balls

prawn balls

These little beauties are a perfect summer hors d’oeuvre or a light snack.

You can prepare them before hand and then only need to cook them just before serving.

They have a ‘little’ bite to them so be ready!

 

500g Australian raw prawns, peeled

1 green chilli, finely chopped

2 cloves of garlic, finely chopped

1 tablespoon fish sauce (gluten free)

1/2 teaspoon turmeric

black pepper to taste

3 tablespoons chopped coriander

3 spring onions. finely sliced

1/3 cup plain flour (or gluten free plain flour)

coconut oil for cooking

Method

  1. Place prawns, green chilli, garlic, fish sauce, turmeric, pepper and  coriander in food processor and process to a paste.
  2. Fold in spring onions. (This mixture can now be placed in a container and put in the fridge until you need to use it, up to 24 hrs)
  3. Shape the mixture into small balls, approx. 3cm in diameter.
  4. Roll the balls in flour to coat.
  5. Heat the coconut oil in a frying pan until hot.
  6. Add the prawn balls- a few at a time to hot oil and shallow fry until golden and cooked.
  7. Remove the balls from frying pan and place on paper towel.
  8. Serve with the green coriander dipping sauce.

 

Spicy Green Coriander Dipping Sauce

3 cloves of garlic

2 large green chillies, finely chopped and seeded

1 tablespoon brown sugar or palm sugar

Juice from 1 fresh lime

3 teaspoons fish sauce

1 cup chopped coriander leaves

Method

  1. Place all the ingredients in a blender with 3 tablespoons of water and blend until combined.
  2. Place sauce in a serving dish.

 

Happy Cooking 🙂

 

 

 

 

 

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