Prawns have always been a treat for me. We didn’t eat them much growing up, but when we did, it would always be for celebrations, such as Chinese New Year.
Now that I’ve grown up, we indulge of prawns once every two weeks. They are a good source of protein, low in fat and very tasty! I usually stir fry them with a little garlic and chili to serve with rice, or cook them with vegetables for noodles. Occasionally, I make these “meat”-balls with them. They taste a little like prawn dumplings without the skin, bursting full of prawn-y flavor.
Serves 2 as a side dish with rice
- 227 g raw prawns (shrimp), raw, shelled, deveined, chopped*
- 2 t light soy sauce
- ½ t sesame oil
- 1 t sugar
- 1-2 spring (green) onions, finely chopped
- 1/8 t chili flakes (optional)
* The prawns (shrimp) need to be chopped, but not pureed, you want some texture. I find the easiest way is to chop them using a very sharp knife, or blitzing them in a food processor, but be careful not to over-process them.
1. In a medium sized bowl, mix all of the ingredients together.
2. Using 1 T measuring spoon, form the prawn “meat” balls into bite sized balls and slightly flatten them (makes for easier cooking).
3. Heat ½ t oil in a non-stick pan until hot. Fry the prawn “meat” balls for 2-3 minutes on each side, or until evenly browned and cooked through. Serve hot, enjoy!