Minced Prawn Curry Balls Recipes

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MINCED PRAWN CURRY BALLS



Minced Prawn Curry Balls image

Pass this dish around when having a curry it makes a tasty and unusual starter to the meal,or as a party dish. This can be made using fresh or frozen prawns. If using frozen, thaw and drain them well before using.

Provided by Brian Holley

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb prawns, shelled and dried
2 garlic cloves
1 tablespoon fresh ginger, grated
1 green chili
1 large onion, roughly chopped
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 egg
breadcrumbs
4 ounces butter
1 tablespoon parsley, chopped

Steps:

  • In a food processor put the prawns, garlic ginger, chilli, onion, turmeric, pepper and salt. Give a quick blitz. DO NOT LIQUIDIZE THE INGREDIENTS, chop them and mix.
  • Add the egg and mix.
  • Form the mixture into balls the size of a golfball. Coat with breadcrumbs. Refrigerate for half an hour.
  • Melt the butter in a pan and fry the prawn balls till golden, drain on kitchen paper and serve garnished with the chopped parsley.

Nutrition Facts : Calories 326.6, Fat 25.4, SaturatedFat 15.1, Cholesterol 250.3, Sodium 1156.1, Carbohydrate 6.9, Fiber 1, Sugar 2.3, Protein 18.1

CURRY PRAWNS



Curry prawns image

Enjoy these Jamaican-inspired curry prawns made with coconut milk, tomatoes, chilli and plenty of spices for a flavour-packed dinner. Serve with rice

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 1h10m

Number Of Ingredients 17

1 tbsp vegetable or coconut oil
1 onion, finely chopped
2 garlic cloves, crushed
1-inch piece of ginger, grated
2 tomatoes, chopped
½ scotch bonnet chilli (optional)
24-36 whole king prawns, or buy them peeled
1½ tsp turmeric powder
1 tsp ground cumin
½ tsp ground coriander
5 cloves, ground
½ tsp ground fenugreek
1 tsp paprika
½ tsp ground allspice
1 tsp tamarind paste
400ml coconut milk
cooked rice, to serve

Steps:

  • Heat the oil in a frying pan over a low-medium heat. Add the onion and cook for 15 mins until soft and starting to caramelise, stirring regularly. Add the garlic, ginger, tomatoes and the chilli, if using. Turn the heat up to medium and cook for another 10 mins.
  • Meanwhile, if you're using shell-on prawns, prepare them now. Remove the head and, using a pair of scissors, cut down the back of the shell until you reach the last segment of shell that's attached to the tail. Cut through the top layer of flesh on the back of each prawn so it's easy to remove the vein - loosen it from the body, then with your fingers as close to the tail as possible, pull gently to remove the vein completely. You can keep the heads and shells to make a stock.
  • Mix the ground spices and tamarind paste with 2 tbsp water, then add to the onion mix. Cook for 5 mins until the spices are fragrant and most of the water has evaporated.
  • Stir in the coconut milk and cook for 5-10 mins until reduced to a thick gravy, then tip in the prawns. Cook for 5 mins until they are just pink, then remove from the heat. Serve with rice.

Nutrition Facts : Calories 294 calories, Fat 21 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium

PRAWN BALLS



Prawn Balls image

Easy to prepare and simple to cook. A great entree or a simple dish to serve as part of a buffet. Serve hot with some dipping sauce. To cut down on preparation time you can use a food processor to chop and mix everything from start to finish- the texture will be finer (add 1 extra tablespoon of cornflour). For a gluten free diet ensure the cornflour used is GF. Should the mixture be too wet....add more cornstarch (cornflour) until balls can be formed. Use wet hands if required to roll.

Provided by Jubes

Categories     Chinese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

500 g raw prawns, shelled and chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
2 tablespoons coriander leaves, finely chopped or 2 tablespoons parsley
1 tablespoon cornstarch, 2 tablespoons if using food processor (cornflour)
1 tablespoon sherry wine or 1 tablespoon rice wine vinegar
1/2 teaspoon salt
1 egg

Steps:

  • Preheat deep fryer to hot.
  • Mix all ingredients together thoroughly.
  • With wet hands, form into small balls.
  • Deep fry until golden brown.
  • Serve hot.

Nutrition Facts : Calories 92.1, Fat 1.7, SaturatedFat 0.4, Cholesterol 136, Sodium 683.8, Carbohydrate 3.7, Fiber 0.3, Sugar 0.8, Protein 12.6

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