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Chive and basil prawn balls with palm-sugar dipping sauce
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Thai-style prawn balls: elegant and festive holiday appetizer.
Ingredients:
  • 400g peeled green prawns
  • 400g boneless skinless perch fillets, chopped
  • 62.50 ml loosely packed coarsely chopped fresh Thai basil leaves
  • 62.50 ml chopped fresh chives
  • 1 garlic clove, crushed
  • 2 tsp finely grated lemon rind
  • 10.60 gm fresh or bottled lemon juice
  • Pinch of salt
  • Peanut oil, for shallow frying
  • 20 butter lettuce leaves, to serve
  • 100g bean sprouts, to serve
  • 20 fresh mint leaves, to serve
  • 60ml (1/4 cup) white vinegar
  • 60ml (1/4 cup) water
  • 40g (1/4 cup, firmly packed) finely chopped palm sugar
  • 12.20 gm fish sauce
  • 1 fresh long red chilli, thinly sliced
Instructions:
  • Combine prawns, fish, basil, chives, garlic, lemon rind, juice, and salt in a food processor until thoroughly mixed. Use damp hands to form the mixture into 20 5cm balls.
  • Heat oil in a large frying pan until it reaches a depth of 3cm on high heat. Test readiness by ensuring a cube of bread turns golden brown in 15 seconds. Cook 5 balls at a time for 2 minutes per side until browned and cooked through. Transfer to a paper towel-lined plate using an egg flip. Repeat with remaining balls, reheating oil between batches.
  • For the palm-sugar dipping sauce, in a small saucepan over medium heat, mix vinegar, water, sugar, and fish sauce. Stir and cook for 2 minutes until the sugar dissolves. Increase the heat to medium-high and bring it to a boil. Continue to boil and stir uncovered for 2 minutes until the sauce slightly thickens. Take it off the heat and stir in the chili. Let it cool for 2 minutes before using.
  • Present the balls elegantly on a platter adorned with fresh lettuce, crisp bean sprouts, and fragrant mint leaves. Accompany them with a side of delectable palm-sugar dipping sauce.

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