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Deep-Fried Prawn Bails

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Ingredients
  Peeled prawns 450 Gram, finely chopped
  Pork fat 50 Gram, finely chopped
  Egg white 1
  Cornflour 2 Tablespoon
  Brandy/Rum 1 Tablespoon
  Finely chopped ginger root 1 Teaspoon (Fresh)
  Sunflower oil 2 Cup (32 tbs) (For Deep Frying)
  Celery leaves 4 (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Seafood

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