Crispy prawn balls

Whip up this crispy prawn balls recipe for your next entertaining occasion! These delicious bite-sized snacks are fantastic passed around the party with sweet chilli sauce and lime wedges

  • 30 mins preparation
  • 10 mins cooking
  • Makes 12
  • Print
This recipe first appeared in Woman's Day.
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  • 1 1/2 kilogram king prawns
  • 1 1/2 tablespoon cornflour
  • 1 tablespoon chives, chopped
  • 1 egg white
  • 2 teaspoon grated fresh ginger
  • 2 teaspoon soy sauce
  • 1/4 teaspoon ground white pepper
  • 8 slices white bread, crusts removed, cut into small cubes
  • vegetable oil for deep-frying
  • coriander leaves, sweet chilli sauce, lime wedges to serve


  • 1
    Select 12 prawns, then peel and devein them, leaving tails intact. With the remaining prawns, peel, devein and chop them.
  • 2
    In a bowl, combine the chopped prawn with cornflour, chives, egg white, ginger, soy and pepper. Mix well until sticky.
  • 3
    Using damp hands, wrap 1½ tablespoons of sticky mixture around each prawn to form balls, leaving tails out. Press into bread cubes to coat. Place on a lined oven tray and chill for 30 minutes.
  • 4
    In a large saucepan,heat oil on high until a few crumbs sizzle when added (170°C). Deep-fry prawn balls in 3 batches for 3-4 minutes each until cooked, golden brown and crisp. Drain on a paper towel.
  • 5
    Serve scattered with coriander leaves, accompanied with sweet chilli sauce and lime wedges.


  • When moulding the mixture around the prawns, work quickly to avoid it slipping off.