Prawn Balls - Tapas
These fantastically garlicky prawn balls are my mothers invention and she used to cook them for me sometimes when I came home from working as a chef in London - until I complained about the garlic and snogging my now husband. That was the last time I ate them - until recently when I found the recipe - whoopee prawn balls but no snogging !!!
Preparation time: 30 minutes Quantity: Makes around 10 balls Cooking time: 7 - 10 minutes
Ingredients
250g / 1 lb. raw prawns - peeled and trimmed
1 heaped tablespoon mayonnaise
30g / 1 oz butter - softened
2 cloves garlic
1/2 onion - peeled
salt and pepper
1 egg - large or 2 small
touch of milk
100 - 150g / 4 - 6 oz breadcrumbs
Method
- In a processor add the prawns and whizz up to make a prawn paste
- Add the butter and pulse till blended
- Add everything else and pulse till just incorporated
- Rest in the fridge, covered for 30 minutes or so
- With damp hands roll in to balls the size of a small plum
- Rest in the fridge again till ready for the coating
- In one bowl beat the egg and milk
- In another bowl place the breadcrumbs
- Dip the balls well into the egg and shake of excess
- Then roll in the breadcrumbs till well coated
- Deep fry till golden, if cooked to quickly finish of in the oven
- Serve with CookeryClubs Aioli, garlic mayonnaise, thousand island or simply some Greek yogurt and dill - use our search engine