Prawn Balls in Thai Style Recipe |
Ingredients: Serves 4 |
8 king prawns 150g squids 10 nos. clam 1 no. red chili (cut into rings) 1 stem scallion (sectioned) 1 tablespoon chopped garlic adequate local basil leaves 4 sliced ginger Seasoning: ½ tablespoon rice wine 1½ tablespoons crispy prawn chili sauce 2 tablespoons Thai chili sauce 1 tablespoon fish sauce (nam pla) 1 tablespoon sugar |
Method: Peel and de-vein the prawns but leave the tails intact. Mix prawns with 1 teaspoon salt and 1 tablespoon cornstarch for a while, then rinse under running water. Pat dry and keep aside. Rinse the squids and cut into florets. Blanch the squids, clams and prawns into boiling water for a while. Dish up and drain well. Heat up 2 tablespoons oil to fragrant the ginger slices, sectioned scallion, red chili rings and chopped garlic. Add in squids, clams and prawns, stir-fry for a while. Blend in seasoning to toss thoroughly. Add in basil leaves and stirring constantly until well combined or slightly dry. Dish up and serve hot. |
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