MINCED PRAWN CURRY BALLS
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
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
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
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
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
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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