Prawn Balls

My Cellar

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

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.