Garlic Chilli and Ginger Prawn Balls

This dish from Cyrus Todiwala is inspired by the Chinese cooking of India where lots of variations exist. The prawn balls are crisp and packed with ginger, garlic, chillies and coriander and are served with a savoury soy-based sauce perfect for dipping.

Makes 40-50 balls

Ingredients

RAW TIGER PRAWNS 600Gms drained peeled and deveined
WHITE BREAD SLICES 2-3 crumbed in a blender
EGGS 2 Whole
GINGER 2-3” Piece washed
GARLIC 6 Cloves
GREEN CHILLIES 4-5 Thin long ones not the bullet type. Otherwise use 3-4 Birds Eye chillies
FRESH CORIANDER eight to ten sprigs and leaves
LIGHT SOY SAUCE 2 Teaspoons
SALT 1 Teaspoon To begin with
CRUSHED BLACK PEPPER 1 Heaped Teaspoon.
OIL for Deep Frying

Sauce

SPRING ONIONS 2-3 Root stub removed and finely chopped
GARLIC 4 Cloves finely minced
GINGER 2” Piece Peeled & finely chopped
GREEN CHILLIES 2-3 Very Finely chopped
SOY SAUCE 3 Tablespoons (Light)
CORNFLOUR 1-2 Tablespoons
LIGHT CHICKEN STOCK 1 Litre
SALT As desired
CRUSHED BLACK PEPPER A Good sprinkling
OIL 2-3 Tablespoons

Method

Print Recipe

Ingredients

RAW TIGER PRAWNS 600Gms drained peeled and deveined
WHITE BREAD SLICES 2-3 crumbed in a blender
EGGS 2 Whole
GINGER 2-3” Piece washed
GARLIC 6 Cloves
GREEN CHILLIES 4-5 Thin long ones not the bullet type. Otherwise use 3-4 Birds Eye chillies
FRESH CORIANDER eight to ten sprigs and leaves
LIGHT SOY SAUCE 2 Teaspoons
SALT 1 Teaspoon To begin with
CRUSHED BLACK PEPPER 1 Heaped Teaspoon.
OIL for Deep Frying