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GOLDEN PRAWN BALLS

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

2.93 g

Sodium (mg)

494.64 mg

Vitamin A (IU)

198.59 IU

Saturated Fat (g)

1.14 g

Energy (kcal)

159.04 kcal

Fat (g)

6.02 g

Trans Fat (g)

0.01 g

Salt (g)

1.24 g

Calcium (mg)

52.39 mg

Monounsaturated Fat (g)

1.97 g

Cholesterol (mg)

156.63 mg

Iron (mg)

0.7 mg

Vitamin C (mg)

0.86 mg

Fibre (g)

0.02 g

Sugars (g)

0.75 g

Protein (g)

21.76 g

Potassium (mg)

283.98 mg

Total

17.6 g

2967.84 mg

1191.55 IU

6.85 g

954.25 kcal

36.1 g

0.03 g

7.42 g

314.36 mg

11.79 g

939.8 mg

4.22 mg

5.18 mg

0.14 g

4.53 g

130.53 g

1703.87 mg

  • 400 g frozen prawn, roughly chopped
  • 120 g king mackerel
  • (batang) fish fillet, chop / blend finely
  • 1 medium-sized dried squid, soaked and minced
  • SEASONING
  • 1 tsp Knorr SavorRich Chicken Concentrated Seasoning
  • 1 tsp sugar
  • 1/2 tsp sesame oil
  • dash of pepper
  • 1 tbsp tapioca starch
  • 1 Fry minced dried squid till fragrant, set aside.
  • 2 In a mixing bowl, combine all ingredients and seasoning. Mix the paste by throwing it into the mixing bowl a few times until gluey/sticky.
  • 3 Heat up 2 cups of oil in a pot.
  • 4 Grab a handful of the prawn mixture and squeeze out a ball shaped prawn paste in between your thumb and index finger. On another hand, use a spoon to scrape and remove the prawn ball and gently drop it in the pre-heated oil.
  • 5 Deep fry the prawn balls by stirring it constantly till it turns golden brown or cooked.