Prawn balls (hotpot)

 

Given the weather (rainy) and the instruction to "stay at home" for last day of 2020, I thought hotpot (aka steamboat) would be a great way to celebrate.  One of my new favourite things to make for hotpot at home is my own prawn balls - no artificial flavours or colours!


INGREDIENTS

1/2kg whole raw prawns (peeled weight approx 200g)

1 egg white

2T potato starch

1/4t ground white pepper

1/4t ginger powder

1t shao xing wine

salt to taste (1/2t)

 

METHOD:


Peel and devein prawns.  I prefer medium-large prawns (smaller) as they are sweeter.  Note: I keep the prawn shells and fish bones/head from filleting a snapper to make a tomato based broth

Hand chop prawns to create a fine mince (you want some texture, not mush) and place into a stainless steel bowl (do not use plastic)

Add egg white, potato starch, white pepper, ginger powder, shao xing wine and salt


Whisk/stir with a pair of chopsticks in one direction to combine until it forms a thick paste.  The paste should make approx 1 cup

Place into your serving bowl and shape with either the back of a spoon or a spatula.  Cover and refrigerate for an hour before serving

To eat, use a teaspoon to scoop a portion of prawn paste and drop directly into your hotpot broth!

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