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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 8 |
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Great nibbles with a glass of champagne Ingredients:
1 kg medium raw prawns, peeled and roughly chopped |
1 medium red onion, finely chopped |
1/4 cup fresh coriander, chopped |
1 large tomato, finely chopped |
1 garlic clove, minced |
1/2 teaspoon minced ginger |
1/2 teaspoon ground red chili pepper |
75 g besan flour (chick pea flour) |
1/8 teaspoon bicarbonate of soda |
salt |
2 cups vegetable oil (for deep frying) |
Directions:
1. Pulse prawns in food processor-they need to just come together not turn into a paste!
2. Combine the prawns and remaining ingredients except the oil.
3. Using a tablespoon, measure out approximately 30 balls.
4. Using damp hands, roll each portion into a ball; place on a plate, cover with cling film until ready to use.
5. Heat the oil in a wok or heavy based frypan.
6. Fry 6-8 balls at a time until golden brown all over.
7. Drain on paper towels.
8. Serve hot with tomato and mint chutney.
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