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Friday, January 14, 2011

Crispy Wanton Balls

                                         Crispy Wanton Ball


                 150 gm           Wanton skin, cut into stripes
                 250 gm            Prawns ["Mah Har"/Sea Prawns], blend finely

                 1/2 teasp        Salt
                 1/2 teasp        Sesame Oil
                 1/4 teasp        V'sin, opt
                 1/8 teasp        White Pepper powder
                    7 gm             Castor Sugar approximately 1/2 Tabsp
                    1 stalk          Spring Onion Or Yin Sai/Corriander leaves, chopped
                 1 1/2 Tabsp    Corn flour

  1. Mix well all the seasoning in a small bowl.
  2. After washing the prawns dry it well with a cloth kitchen towel.
  3. Blend the prawns finely.
  4. Add the seasoning to the prawn paste.
  5. Shape the prawn paste into small, uniform balls with the aid of a spoon.
  6. In a kuali heat oil for deep frying.
  7. Coat the prawn balls with the striped wanton skin.
  8. Tip courtesy of my Chef of course - if you want to know whether the oil is hot enough put a chopstick into the oil.  If oil is hot you will see alot of small bubbles around chopstick.
  9. Fry the prawn balls in batchs.  Another tip - As soon as you put in the prawn balls, reduce the fire to medium low as you dont want the outside to cook; of course prawns cook very fast too, so as soon as you see that they are golden brown, increase the fire to high then take out the prawn balls with a siever and place on paper kitchen towels to absorb excess oil.  [The trick here also is whenever you deep fry, oil hot, put in whatever meat, then reduce fire and once cooked; increase fire to high then remove them as if fire is still medium more oil is absorbed in the meat :) :)

              Cross Reference - See my Prawn Fritters recipe for 2 types of Chilli.
               Till my next post, xoxo, Ophelia.

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