Thai prawn balls with carrot and cabbage salad

Thai prawn balls with carrot and cabbage salad
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Bored of meatballs? Have a go at these Thai-style prawn balls – a fresh spin on a classic dish, they’re great served with a zesty salad.

Nutrition: per serving

Calories
405kcals
Fat
10.6g (1.5g saturated)
Protein
24.4g
Carbohydrates
49g (20.8g sugars)
Fibre
8.3g
Salt
3.5g
Calories
405kcals
Fat
10.6g (1.5g saturated)
Protein
24.4g
Carbohydrates
49g (20.8g sugars)
Fibre
8.3g
Salt
3.5g

Ingredients

  • 350g thawed raw peeled jumbo prawns
  • 2 tbsp green Thai curry paste
  • 1 medium free-range egg
  • 1 bunch fresh coriander
  • 1 tbsp fish sauce
  • 50g plain flour
  • 100g fresh breadcrumbs
  • 3 limes, juiced
  • 
4 tbsp sweet chilli sauce
  • 1 tbsp fish sauce
  • 4 carrots, grated 
  • 1 small pointed sweetheart cabbage, finely shredded 
  • Bunch of spring onions, finely sliced
  • Glug of vegetable oil

Method

  1. In a food processor, whizz the jumbo prawns, Thai curry paste, egg, ½ bunch fresh coriander, fish sauce, plain flour and fresh breadcrumbs to a rough paste. Shape the mixture into 12 equal balls (it will feel sticky but it will firm up when cooked). Lightly coat the prawn balls in a little extra plain flour. 
  2. In a large mixing bowl combine the lime juice, sweet chilli sauce and fish sauce. Add the grated carrots, cabbage, the other half of chopped fresh coriander and the spring onions. Toss well with the dressing to coat all the veg. 
  3. Heat a glug of vegetable oil in a medium frying pan over 
a medium heat, then fry the prawn balls, in batches, for 8-10 minutes, turning, until they’re golden brown and feel firm. Serve with the salad and eat straightaway.

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