100 g (4 oz) vermicelli
225 g (8 oz) peeled prawns
2.5 g (1/2 tsp) sugar
50 g (2 oz) pork fat
few slices fresh ginger
salt and pepper
a little lightly beaten egg
white oil for deep frying
225 g (8 oz) peeled prawns
2.5 g (1/2 tsp) sugar
50 g (2 oz) pork fat
few slices fresh ginger
salt and pepper
a little lightly beaten egg
white oil for deep frying
method
1. Crush the vermicelli finely and leave in a dry place.
2. Mince the prawns in a food processor and sprinkle with sugar.
3. Mince the pork fat with the fresh ginger, add the prawns with seasoning and bind with a little egg white.
4. Use wetted hands to form into even bite-size balls. Chill well, and roll in the crushed vermicelli just before frying in hot oil.
5. Cook for about 3 - 4 minutes until cooked through, or steam in a bamboo steamer over hot water for 30 minutes.
2. Mince the prawns in a food processor and sprinkle with sugar.
3. Mince the pork fat with the fresh ginger, add the prawns with seasoning and bind with a little egg white.
4. Use wetted hands to form into even bite-size balls. Chill well, and roll in the crushed vermicelli just before frying in hot oil.
5. Cook for about 3 - 4 minutes until cooked through, or steam in a bamboo steamer over hot water for 30 minutes.
serving amount
makes 15
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