Prawn balls with mango salad
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
Salad
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.