I decided to be adventurous yesterday and push myself to the limits. This resulted in prawn balls.
If you remember, not long ago I tried my hand at various Chinese/Thai/Vietnamese (or if you prefer, Asian) dishes, which were generally a success. This time, I attempted to make prawn and pork balls on skewers to be cooked on the barbecue. This was pretty adventurous because 1) I am quite nervous about cooking prawns because I never know if they are still raw, 2) I had only ever eaten these at my Aunt’s barbecues and had no idea how they were made. After a few phone calls to my Grandma (an expert in cooking) and my Aunt (who has previously made and cooked prawn balls) and a little research on the internet, I set forth for my big experiment.
20 king prawns
400g pork mince (the small box)
1 clove of garlic
1 green pepper
1 tsp of cornflower
pinch of salt
pepper for seasoning
So what next?
First you need to prepare the prawns. This is long and tedious, but must be done to ensure they are thoroughly cleaned. Assuming you have bought prawns that are headless, to begin with you need to de-shell the them. The next stage is to slice them right in the middle – I find it easiest to go from the top to the tail downwards. Inside you will find a string, the intestines, which can easily be pulled out from one end of the prawn. It is not life threatening if you decide not to do this, but it will taste gritty otherwise.
Once you have done this, slice them into small pieces. I slice and de-poo each prawn as I go, but do whatever is easiest for you. You may want to wash them after, but to be honest, they have been in a shell and should be fine.
Place the mushed up prawns in the food processor with all of the pork mince, a generous pinch of salt, 1 tsp of cornflower (to make it stickier), pepper (add as much or as little as you feel necessary), chopped up garlic and chilli. I tend to remove the seeds from the chilli, but if you are feeling particularly daring leave them in.
Chop your green pepper into small chunks and get your skewers ready. Roll the prawn and pork concoction into a medium sized ball on a flat surface using the palm of your hand. Make sure the prawn balls are not too big, as this will take longer to barbecue and be at risk of being undercooked. Then slot the balls onto skewers, with peppers in between; this may get tricky as time goes on as the mixture becomes stickier. I also found that they would fall off the skewers, in which case I would re-roll the ball and delicately slot them back in between the peppers.
Lastly, place them on the barbecue to cook. It is not necessary to cook them on a barbecue, you can also grill or fry them (obviously without the skewers for the latter). If you do decide to cook them on a barbecue, be wary that the prawns will be cooked quicker than the pork; it is best to place them on before the barbecue gets too hot, or perhaps as the last thing you cook.
All in all, my experiment was a success! It took a while to cook on the barbecue, probably because of my constant paranoia that they were underdone, but it was definitely worth the wait. They were very tasty and DH loved it.