Wednesday, November 14, 2007

Spicy Prawn Ball on Deep-Fried Basil

Spicy Prawn Ball on Deep-Fried Basil
-12-16 shelled prawns
-2tsp curry powder
-1/2 tsp Tom Yum paste
-1tsp brown sugar
-1 egg white
-basil leaves, deep-fried

A- Deep-frying basil : Heat 2 cups oil in wok until almost smoking and drop in handfuls of leaves so they turn brilliant green and crisp in seconds. Lift onto paper towels with a slotted spoon. Serve quickly, sprinkled over other dishes just before serving so the leaves don't have time to lose their crispness. Or pass a bowl of them around on their own for a new sensation in flavour and texture.

B- Prawn balls
1. Chop the shrimps with cleaver till reduced to chunky paste
2. In a mixing bowl, add in all ingredients and mix well in one direction (to make it stay in shape during mixing)
3. Shape paste into small rounds
4. Set frying plan over medium-high heat and fry for 45secs-2mins(depending on size of balls) till golden brown (Note: don't overcorwd the frying pan. Do in batches)
5. Drain well on paper towels and serve hot

Faintly aromatic with the use of curry powder. This will be a crowd pleaser and surprise treat of appetizer :)

Get ready your toothpicks or mini-cocktail skewers!


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Chrissy said...

Wow..looks great! :) Can't wait to try...