Mmmmmmmmmmmm, going to make some of these!!!

Margaret Fulton's Fried Prawn Balls

Ingredients

* 1.25 kg green prawns, peeled, de-veined and finely chopped
* 225g can Chestnuts, chopped
* 3 tsp grated ginger
* 3 egg whites
* 2 tsp salt and 1/2 tsp for sauce
* 1 tbs cornflour
* 3 tsp Chinese rice wine (shao Hsing), or dry sherry and 1 tbs for
Sauce
* Oil for deep frying
* Sauce - 1 tbs light soy sauce
* Sauce - 1 spring onion, sliced

Preparation time: 30 minutes Cooking time: 15 minutes

Servings : 10

Directions:

1. Mix prawns, chestnuts, ginger, egg whites, salt, cornflour and rice wine
in a bowl. Beat well with a spoon for five minutes or until mixture
thickens.

2. Roll teaspoonfuls of mixture into balls with wet hands (add a little
cornflour if needed.) Heat oil in a large wok and deep-fry prawn balls, in
batches, for 3 minutes or until golden and crisp. Remove balls from wok
with a slotted spoon and drain on paper towel.

3. To make the sauce, combine soy sauce, rice wine, salt and spring onion
in a small bowl. Serve with prawn balls.


--
Peter
Tasmania
Australia

Sqwertz wrote:
I'm back on the laptop wrote:

>
> > * * * 1.25 kg green prawns, peeled, de-veined and finely chopped
> > * * * 225g can Chestnuts, chopped
> > * * * 3 tsp grated ginger
> > * * * 3 egg whites
> > * * * 2 tsp salt and 1/2 tsp for sauce
> > * * * 1 tbs cornflour
> > * * * 3 tsp Chinese rice wine (shao Hsing), or dry sherry and 1 tbs for
> > * *Sauce



> This recipes needs finely minced pork fat. And more wine/sherry. *It
> also makes too much unless you're going to freeze some uncooked. *I
> spread mine on French baguette slices before frying.



LOL for myself. What are you, the official taste-master around
here? Imagine if it were your official duty to cook up every recipe
that shows up in this newsgroup - or at least a minimum amount of them
per day (at random - we want fairness) - and then to report back with
an honest and unbiased review of the recipe and why you feel the way
you do about it. Would you do it if we paid you to be our official
taste-master? We will pay well. But you have to buy your own
ingredients - the ones our recipes call for - and there will be plenty
of really expensive dishes requiring multiple herbs and spices that
cost a fortune. But as I said, you will be paid well. Plus three
meals a day - at least. Do you want the job or not?

Come on, come on, we haven't got all day,
TJ