I am always trying to introduce new foods into my kids diets. I don’t force them to eat their food, but I do ask them to at least try a new food once. Then I revisit that food a couple weeks down the line again. My older one loves shrimp and prawns. The little one, not so much.
So I gave it a break and had him try some other foods, then this weekend I decided to have him try it again. I’m so glad I did. I changed the form it was given to him in and he really enjoyed it. That shows me that he does enjoy prawn and shrimp, just not in all forms. I will keep trying with him later on and hopefully it will pay off.
These crispy shrimp balls went down a treat! I served them with my perfect dipping sauce, and now I wish I had made a quadruple batch!
Preparation Time 5 minutes
Freeze Time 30 minutes
Cook Time 10 minutes
Serves 4
Ingredients
500 grams prawn/ shrimp- peeled and deveined
1 stalk green onion- only the green part
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons soy sauce
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 egg white
2 tablespoons corn flour
1 egg- for coating
Flour- for coating
Bread crumbs- for coating
Dipping Sauce
1 teaspoon sugar
1 tablespoon hot water
2 tablespoon soy suce
1 teaspoon vinegar
1 teaspoon chilli oil
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1 teaspoon sesame seeds
Instructions
Combine the prawns, onion, salt, pepper, soy sauce, garlic, ginger, egg white and corn flour in the food processor. Pulse until a paste forms.
Roll the mixture into a ball shape. Cover in egg and breadcrumbs.
Freeze the shrimp/ prawn balls for 30 minutes
Heat 1 inch oil in a pan to 180c. Fry the balls for 3-4 minutes each side until golden.
For the sauce: combine all the ingredients and serve.
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