PRAWN BALLS

One of the first lessons I learned in the kitchen was not to waste anything，the general pecking order being customers-specials-staff food-and only after the staff can’t finish it does it hit the rubbish bin.I remember one chef telling me how he used to serve the congealed mince from a consomme as a Bolognaise for the staff.The origins of this dish lie in the fact that we use a mass of prawns every day for our har gao dumplings.After pleating 300 one morning，I felt the need to at least diversify a little，so we decided to use the prawn mixture to create this little gem.It has since evolved even further into this dim sum recipe.

Makes 15 balls

INGREDIENTS

vegetable oil，for deep-frying

50g dried mung bean noodles

200g Har Gao Prawn Filling

100g coriander，chopped

1.Heat the oil for deep-frying in a deep-fat fryer to 180C.Deep-fry the noodles，in 2 batches，until they puff up and float to the surface of the oil-be careful not to overdo the frying，as they will be deep-fried a second time.Remove from the oil and drain on kitchen paper.

2.Mix the Har Gao Prawn Filling with the chopped coriander and form into 20g balls.

3.Coat the balls in the deep-fried noodles and deep-fry，in batches，for about 5 minutes or until the internal temperature reaches 50℃.

4.Remove the prawn balls from the oil using a slotted spoon and drain on kitchen paper before serving.

CHEF’S TIP

If you find that the prawn filling mixture sticks to your hands when forming it into balls，wet your hands with cold water before handling.

hancheng

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