Sesame Prawn Balls
|Uncooked prawns||2 Pound, shelled and deveined (1 Kilogram)|
|Onion||1 , finely chopped|
|Garam masala||1⁄2 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Rice flour||6 Ounce (185 Gram)|
|Sesame oil||1 Teaspoon|
|Fresh coriander||1⁄2 Ounce, finely chopped (15 Gram)|
|Sesame seeds||3 Tablespoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Chicken stock||8 Fluid Ounce (250 Milliliter)|
|Tamarind sauce||4 Fluid Ounce (Prepared, 125 Milliliter)|
|Soy sauce||2 Tablespoon|
|Lime juice||1 Tablespoon|
|Finely chopped coriander||1 Tablespoon|
1. Place prawns, onion and spices in a food processor or blender and process until smooth. Stir in rice flour, oil and coriander. Cover and refrigerate mixture for 1 hour. Using wet hands, roll mixture into small balls, then roll in seeds. Refrigerate for 1 hour.
2. To make sauce, blend cornflour with stock in saucepan. Stir in tamarind sauce, soy sauce, lime juice and coriander. Bring to the boil, stirring constantly, reduce heat and simmer, uncovered, for 5 minutes.
3. Heat oil in a large saucepan. Cook balls until golden and cooked through. Serve balls with sauce.