Prawn balls with mango salad
Picture: Iain Gillespie

Serves 6

Prawn balls

1 kg cooked prawns, shelled, cleaned and minced

1 bunch spring onions, finely chopped

2 tsp freshly grated ginger

2 garlic cloves, finely chopped

2 tbsp chopped fresh coriander leaves

1/4 cup breadcrumbs

2 tbsp fish sauce

flour to dust balls

1/2 cup desiccated coconut

sunflower oil to deep-fry


2 cups mizuna lettuce leaves

1/2 cup baby spinach leaves

1 cup snow pea sprouts

1 tbsp fresh coriander leaves

1 tbsp fresh mint leaves

1 red salad onion, finely sliced

1 big mango, cut into small chunks

Asian dressing

2 tbsp rice wine vinegar

2 tbsp fish sauce

2 tsp lime juice

2 tsp grated palm sugar

To make the prawn balls, combine all ingredients except flour and coconut and oil. Roll into balls using a little flour, then roll in coconut. Refrigerate for an hour or the day before. Heat the oil in a big pot and deep-fry for about a minute until crisp and golden. Combine salad ingredients. Combine dressing ingredients and drizzle over salad. Scatter over prawn balls.

The West Australian

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