Ingredients
380 g prawns, peeled
120 g fatty pork
75 g onion, fine chopped
1 tbsp spring onions, fine chopped
150 g almond flakes
2 tsp cornflour
1 egg white
600 ml rice bran oil
SEASONINGS:--
½ tbsp cornflour
1 tsp SIDS SALT & PEPPER
½ tsp fish sauce
Directions
Use a food processor to process the fatty pork until it looks like fine mince. Add the prawns to the mix and process for a further 1-2 minutes. Move everything into a big bowl. Add SIDS SALT & PEPPER and all the seasonings, onion and spring onion. Mix for 3-5 minutes.
Roughly chop the almond flakes and spread onto a plate. This way the almond is smaller and easier to stick to the prawn balls. Wet both hands with cold water and take a little bit of mixture and roll it into a ball. Repeat this procedures until all the mixture has been rolled into balls. Coat the prawn balls with almond flakes.
Heat up the oil in a wok and fry the prawn balls at the lowest heat for 3-4 minutes. Moving the prawn balls around gently will help the prawn balls keep a nice round shape. After 3-4 minutes turn the stove to the highest temperature and fry the balls until they turned to a nice golden colour.
