I think that at some point in time, most of us have openly defied our parents. When I was growing up I had friends who would skip school, or go out with boys their parents banned them from seeing. Some of them take up drinking and go out past their curfews.
Me? My form of rebellion was eating fish balls from the street vendors outside my school.
Because she worried that the stalls were not clean and the food was not sanitary, my Mom explicitly banned all of us from buying any food from the vendors who lined the streets outside the school walls. Every afternoon I would watch as my classmates would spend whatever was left of their daily allowance buying snacks from the vendors. Sometimes they would buy boiled peanuts or green mangoes… but I was always most envious when they’d buy the deep fried fish balls.
The fish balls were served on a barbecue stick and served a sweet and sour dipping sauce. Sometimes, I’d ask my friends for a bite which was always a mistake as it would make me want even more. Finally, one day the little rebel in me decided enough was enough. I decided to sneak out one afternoon with a friend to buy the fish balls. In fact, I bought three sticks and those five minutes it took me to finish eating them, was pure bliss.
When I saw these homemade prawn balls from Indochine Kitchen’s blog, it brought back memories of the days I’d sneak out to buy the fish balls. I had always wondered how to get that crunchy on the outside, chewy on the inside texture from these deep fried balls made from seafood (whether it be prawns, fish or squid) and Jun’s recipe was simple enough to try.
Not only did making them take me back to that afternoon I snuck out to eat the forbidden fish balls, but these prawn balls were better – and so incredibly easy to make. In fact, I’ve made these twice already. The first time I made them plain similar to the recipe on Jun’s blog. The second time I added a bit more flavours like coriander, ginger, garlic and soy sauce. Both version were definite crowd pleasers, especially with some sweet chili sauce.
Homemade Prawn Balls
Adapted from Indochine Kitchen
- 500 grams prawn meat, veins removed
- 2 tablespoons cornstarch or tapioca flour
- 2 tablespoons chopped coriander leaves
- 1 teaspoon ginger, grated
- 1 stalk spring (green) onion, sliced
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons soy sauce
- Oil for frying
- Mix all the ingredients together in a food processor and blend well.
- Take a rounded spoonful of the prawn mixture and shape it into a ball. It helps the shaping if you wet the spoon with cold water.
- Heat a wok or pan with oil for frying. When hot enough, gently drop the prawn balls in the oil and fry for around 3 to 5 minutes. Drain on absorbent paper before serving with some sweet chili sauce.