Lychee Prawn Balls by Alice Pang

Ingredients:Prawns 250g
Potato starch 1tbsp
Light soya sauce 2 tbsp
Lychee 1 can
2 Eggs, beaten
Potato starch to taste

  1. Finely chop prawns, mix well with potato starch and light soya sauce.
  2. Place prawn in a plastic bag and cut off a corner of the bag. Pipe prawn meat into lychees.
  3. Brush lychee prawn with beaten egg, then potato starch ,
  4. Brush another layer of beaten egg and coat with breadcrumbs.
  5. Deep fry and drain away excess oil.

Dipping sauce: Mix mayonnaise with chop Kaffir lime leave (optional) with wasabi.