Prawn Balls

Prawn Balls


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These prawn balls known as 'Luk Chin Goong' in Thailand are a popular street food but also make a great party nibble.


Serves: 6 

  • 500g raw prawns, heads and tails removed
  • 1 eggwhite
  • 1 tablespoon dry sherry
  • 1 teaspoon vegetable oil
  • 1 tablespoon cornflour
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • oil for deep-frying

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. If not already done, devein the shrimp. Cut shrimp into small pieces.
  2. Thoroughly mix all the ingredients in a food processor until they resemble thick dough.
  3. Heat the oil in a wide saucepan over medium heat until a piece of dough put in sizzles and comes back to the surface in a couple seconds.
  4. Drop little spoonfuls of dough into the oil and fry until puffy and browned.
  5. Serve immediately with a sauce of your choice.

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