Useful Charts

The Heat Chart below shows the advisable interior food temperatures for safe eating

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Crispy Prawn Balls

This amazing dish was served in the Yuet Ben restaurant in Liverpool in the mid 70s.

  • 20 medium green prawns shelled, deveined and finely chopped
  • 2 green onions finely sliced
  • 2 tablespoons garlic chives finely chopped
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon salt
  • 1 egg white whisked
  • 6 slices white bread a few days old, small diced
  • vegetable oil for frying (preferably Lard, and yes it is healthy)
  1. In a medium size bowl place prawns, green onion, garlic chives, white pepper, salt and egg white. Mix until completely combined.
  2. Place bread cubes in a separate bowl.
  3. In one hand scoop up some of the cubed bread and then place one tablespoon of the prawn mixture on top.
  4. Either use a deep fryer or a wok. If using a wok you will need around three cups of oil. Warm your oil until a bread cube gently starts to fry when dropped into the oil.
  5. Form a ball by working the bread cubes around the prawn mixture. Compress the ball in your hand to form the ball and to make sure the bread and prawn mixture will hold together, be firm. See Tip below.
  6. As you shape them place your prawn balls in the oil. It is best to cook three or four at a time.
  7. Remove from oil once balls are golden brown and cooked through.
  8. Drain well.
  9. Serve with either hot or sweet chili sauce.

 

Tip: Make sure that the balls are wet otherwise the bread cubes will not stay on them.