Crispy Prawn and Potato Balls
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 cup Prawn (ready-to-eat)
- 2 Tbsps sesame oil
- ⅔ cup floury potatoes (half diced, half grated)
- 2 ⅔ cups Sweet potato (half diced, half grated)
- 3 shallots (finely chopped)
- 2 Tbsps Chickpea flour (more if necessary)
- ½ Tbsp Cumin
- 1 Tbsp Chives (chopped)
- Coconut flakes (for the coating)
- vegetable oil (for deep frying)
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Slotted spoon, 1 Mortar, 1 Brush, 1 Hand mixer, 1 Pasta machine, 1 Skillet mit Deckel, 1 Citrus juicer
Preparation steps
1.
Fry the prawns in 1 tbsp hot sesame oil for 1-2 minutes. Then chop finely.
2.
Cook the diced potatoes and sweet potatoes in a little salted water for approx. 8 minutes and fry the shallots in the remaining oil.
3.
Put the diced potatoes and sweet potatoes through a potato ricer and mixed with the grated potatoes and sweet potatoes, the prawns, shallots and the chickpea flours. If necessary add a little more flour. Season with salt and cumin and stir in the chives. Leave to steep for 5-10 minutes.
4.
Heat the vegetable oil to 160°C/325°F and form small balls from the dough approx. 4 cm in diameter. Roll in the coconut flakes and fry in the hot oil for 1-2 minutes.
5.
Remove from the fat and dry on kitchen paper. Skewer the balls on cocktail sticks and serve with hot chilli sauce.
