Seafood Recipes - Prawn Balls With Green Peas

Ingredients

• 1/2 cup (50g) cornstarch

• vegetable oil for deep-frying

• 2 tbsp peanut oil

• 1 1/2 inch (4cm) piece of fresh green ginger, peeled and finely chopped

• 1 tbsp wine vinegar

• 1 tbsp soy sauce

• 1 tbsp tomato paste

• 2 tsp soft brown sugar

• 1/2 cup (125ml) chicken stock

• 1/2 cup (125g) frozen green peas, thawed

• 1 tbsp cornstarch mixed to a paste with 1 1/2 tbsp water

PRAWN BALLS

• 1lb (0.5kg) peeled shrimp (shelled prawns), finely chopped

• 1 tsp ground ginger

• 2 tbsp fresh white breadcrumbs

• 1 tsp cornstarch

• 1 egg yolk

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Method:

1. First make the prawn (shrimp) balls. Combine all the ingredients in a mixing bowl. Using your hands, shape the mixture into small, walnut-sized balls. Toss gently in the cornstarch.

2. Fill a large saucepan about one-third full with vegetable oil and heat it until it is very hot. Carefully lower the prawn (shrimp) balls, a few a time, into the hot oil and fry until they are golden brown and crisp. Remove from the oil and drain on kitchen towels. Set aside.

3. Heat the peanut oil in a large frying-pan. When it is hot, add the ginger and stir-fry for 1 minute. Add the vinegar, soy sauce, tomato paste, sugar and stock and stir until they are well blended.

4. Stir into the peas and bring to the boil. Return the prawn (shrimp) balls to the pan and stir-fry for 2 minutes.

5. Stir in the cornstarch mixture and cook until the sauce thickens and becomes translucent. Transfer the mixture to a warmed serving dish and serve at once.