Prawn and Ham Balls

[Ingredients]

• 350g peeled and deveined prawns

• 100g coarsely chopped canned water chestnut

• 100g finely chopped parma ham

• 2tsp finely chopped lemon zest

• 1tsp salt

• 1/2tsp ground white pepper

• 1 egg white

• 1tsp sesame oil

• 2tbsp finely chopped spring onion - white parts only

• 2tsp cornstarch

• 1tsp sugar

• Cornstarch for dusting

• 600ml groundnut oil for deep frying

[Steps]

1. Wash prawns in cold water with 1tbsp salt. Drain and repeat. Rinse well and pat dry.

2. Chop prawns coarsely and mince into a paste.

3. Place prawns and other ingredients in a bowl and mix well. You can do this ahead of time, cover it with plastic wrap and refrigerate until needed.

4. Form mixture into 4cm balls - about the size of a golf ball. Dust balls with starch and shake off excess.

5. Heat oil in wok at high high until very hot and slightly smoking. Reduce heat to medium and deep fry balls in batches for 2 to 3mins, or until golden brown. Drain on kitchen towels.

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