Prawn Balls


Serves 12 to 15 prawn balls
¾ lb (340 g) peeled, deveined prawns
1 tbsp (15 ml) finely minced ginger
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) cornstarch
2 tsp (10 ml) sugar
1 tsp (5 ml) Shaoxing cooking wine
1 egg white
¼ tsp (1 ml) toasted sesame oil


  1. Place all ingredients in a food processor and blend until very smooth, about 1 minute. This can be done up to 1 day ahead and transferred to an airtight container. When ready to serve, portion out 2 tbsp (30 ml) sized balls and transfer to a serving plate. Refrigerate until ready to use.
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