Deep fried prawn balls
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In a Subcontinental counties very famous with this dish.Curry powder give the best flavor to the dish.and give the aroma too. In Sri lanka you can find fresh prawns easily.and fresh prawns will do the trick all the time.try this recipe and let me know the comments.

  • 350 g prawns, deveined and chopped
  • 25 g ginger, chopped
  • 2 cloves garlic, chopped
  • 1 red chilies, seeds removed and chopped
  • 1 tsp curry powder
  • 50 g coriander, chopped
  • 1 spring onions, chopped2 tbsp corn flour1 eggs1 tbsp sesame oil
  • 1 tbsp light soy sauce
  • 1 pinches salt
  • 750 ml vegetable oil, to deep fry
  • 0.5 limes, juice

Total Time:
 45 min
30 min
15 min
4 potion


  1. Tip the prawns, ginger, garlic, chili, curry powder, coriander, spring onion and corn flour into a food processor – and blend until well mixed. Add the egg, sesame oil, , soy sauce and salt – blitz once more to combine all the ingredients.
  2. Heat the vegetable oil in a wok over a medium heat. Drop teaspoons of the mixture into the hot oil and deep fry, turning over when golden on one side.
  3. Lift the prawn balls out with a slotted spoon when golden brown – they should take about 2 minutes on each side. Drain on absorbent kitchen paper
  4. Squeeze lime juice over them before serving and serve straight away with a shop-bought chilli sauce.
  5. Serve with rice and curry

you have to use fresh will give the real quality of the dish.try to use the big prawns.dewain before is mince

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