Fried phoenix prawn balls

Ingredients

• 9 prawns (with tails)
• Prawn paste/puree 270g (or 30g each)
• Salt ¼ teaspoon
• White pepper ⅛ teaspoon
• Sugar ¼ teaspoon
• High-gluten flour (to coat prawn balls)
• 1 Egg (to coat prawn balls)
• Obento panko bread crumbs (to coat prawn balls)
• Lettuce (cut thin)

Method

1. Gently devein the prawns with tooth pick, cut off the prawn heads, peel the shells (keep the tails)
2. Cut off 3cm from the prawn tail, to make sure size of each prawn ball is similar for shaping prawn balls
3. Chop the prawns into paste/puree (270g), throw the paste/puree into a bowl to make them elastic (or till sticky)
4. Marinate prawn paste/puree with salt ¼ teaspoon, white pepper ⅛ teaspoon, sugar ¼ teaspoon
5. Wet your hands, and wrap 30g paste/puree with each prawn tail (9 tails in total), and shape into a ball (9 balls)
6. Place 3 plates, and put high-gluten flour, egg, Obento panko bread crumbs into each plate
7. Coat each prawn ball with high-gluten flour (pat off extra flour), egg, and bread crumbs
8. Deep fry in oil (at around 160 degree celsius) till golden brown
9. Shred some lettuce into thin strips, and place on the plate

Product used in recipe

• Obento - Panko Breadcrumbs