Recipe : Pomegranate Crispy Prawn Balls

In this recipe, prawns are minced and studded with croutons then deep fried. It may sound odd with the croutons, but these are oh so yummy and are perfect as a starter or hors doeuvre.

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Pomegranate Crispy Prawn Balls














Ingredients:
4 slices white bread, crusts removed and cut into 1 cm (1/2 inch) cubes
225 g (8 oz) uncooked prawns, peeled, deveined and minced
2 teaspoons salt
pinch of freshly ground white pepper
2 egg whites, lightly beaten
2 tablespoons cornstarch
2 slices root ginger, peeled and finely chopped
600 ml (1 pint) vegetable oil
Lettuce leaves, to serve

Procedure: Toast the bread cubes lightly until light brown and dry. Mix together the minced prawns, salt, pepper, egg whites, cornflour and finely chopped ginger. Form the mixture into balls, using about 1 tablespoon per ball, then roll each ball in the croutons until coated. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Gently lower the balls into the oil and deep-fry until light brown. Remove and drain on paper towels. Serve as an hors doeuvre or starter, on a bed of lettuce leaves.

Notes: This can be served with a sweet and sour sauce, shantung sauce, or an aioli.