Prawn balls with pickled vegetables
TM6 TM5 TM31

Prawn balls with pickled vegetables

3.8 (5 ratings)

Ingredients

Sweet soy sauce

  • 2 tsp sesame oil
  • 1 garlic clove
  • 4 eschalots (approx. 70 g), cut into halves
  • 1 tsp Chicken stock paste (see Tips)
  • 130 g water
  • 1 tsp cornflour
  • 40 g soy sauce
  • 40 g brown sugar
  • ¼ - ½ tsp dried chilli flakes, to taste

Pickled vegetables

  • 400 g water
  • 200 g malt vinegar
  • 2 tsp salt
  • 140 g carrot, cut into matchsticks
  • 140 g Lebanese cucumber, peeled, deseeded and cut into matchsticks
  • 2 garlic cloves
  • 4 cm piece fresh ginger, peeled
  • 2 tbsp sesame oil
  • 2 tbsp peanut oil
  • 140 g red onion, cut into thin strips
  • 4 sprigs fresh coriander, stalks and leaves cut into thin slices (see Tips)
  • 1 tbsp black sesame seeds

Prawn balls

  • 3 cm piece fresh ginger, peeled
  • 2 garlic cloves
  • 4 sprigs fresh coriander, roots, stalks and leaves
  • 2 spring onions/shallots, trimmed and cut into halves
  • 400 g prawn flesh
  • 3 tbsp cornflour
  • 1 egg
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • ¼ tsp salt
  • ⅛ tsp ground white pepper
  • ½ tsp lime juice
  • 500 g water

Nutrition
per 1 portions
Calories
1196.5 kJ / 28.3 kcal
Protein
17.5 g
Carbohydrates
15.7 g
Fat
16.6 g
Saturated Fat
2.9 g
Fibre
3 g
Sodium
1925 mg

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