Deep-Fried Prawn Bails
|Peeled prawns||450 Gram, finely chopped|
|Pork fat||50 Gram, finely chopped|
|Finely chopped ginger root||1 Teaspoon (Fresh)|
|Sunflower oil||2 Cup (32 tbs) (For Deep Frying)|
|Celery leaves||4 (For Garnish)|
Mix the prawns with the pork fat in a bowl.
Add the egg white, cornflour, brandy or rum, ginger and salt and pepper to taste.
Stir well and leave to stand for 30 minutes.
Divide the mixture into 24 equal portions and form into small balls.
Heat the oil to 180C 350F or until a cube of dayold bread browns in 30 seconds.
Deep-fry the balls in batches until golden.
Drain on absorbent kitchen paper.