You could say that this is an inside out prawn toast recipe. I was about to make my regular prawn toast when an idea popped into my head. Why not cube the bread and cover the mixture and make balls to fry?
So I did and my prawn balls were born. The mixture is slightly different to the prawn toast recipe shared a while back. I added garlic chives to the mixture. If you can’t readily get your hands on some, substitute with half a garlic clove crushed or just omit them.
The prawn mixture is quite ‘wet’ and I have found it best to have slightly wet hands when handling the mixture. In one hand scoop up some of the bread cubes, with the other hand scoop up around one tablespoon of the mixture and place on top of the bread cubes. Then form the ball in your hand, covering all the mixture in bread. It doesn’t matter if there are a few spaces, and I have found out that less is actually best in regard to the bread cubes. If you are too heavy handed it detracts from the prawn.
You end up with a flavoursome juicy prawn centre surrounded by crunchy cubes of bread. If you like prawn toast, you will love theses.
- 20 medium green prawns shelled, deveined and finely chopped
- 2 green onions finely sliced
- 2 tablespoons garlic chives finely chopped
- ¼ teaspoon ground white pepper
- ¼ teaspoon salt
- 2 small red chilies finely chopped
- 1 egg white whisked
- 6 slices white bread a few days old, small diced
- vegetable oil for frying
- In a medium size bowl place prawns, green onion, garlic chives, white pepper, salt, chilies and egg white. Mix until completely combined.
- Place bread cubes in a separate bowl.
- In one hand scoop up some of the cubed bread and then place one tablespoon of the prawn mixture on top.
- Either use a deep fryer or a wok. If using a wok you will need around three cups of oil. Warm your oil until a bread cube gently starts to fry when dropped into the oil.
- Form a ball by working the bread cubes around the prawn mixture. Compress the ball in your hand to form the ball and to make sure the bread and prawn mixture will hold together, be firm.
- As you shape them place your prawn balls in the oil. It is best to cook three or four at a time.
- Remove from oil once balls are golden brown and cooked through.
- Drain well.
- Serve with either hot or sweet chili sauce.