We’ve made our own dipping sauce, but sweet chilli or hoisin would work just fine
Feeds 4 • Ready in 30 mins, plus chilling
- 2 x 200g packs Co-op Irresistible jumbo cooked king prawns, roughly chopped
- 225g can water chestnuts, drained
- 4 spring onions, roughly chopped
- 2cm ginger, roughly chopped
- 1 red chilli, deseeded and chopped, plus extra slices to garnish
- 2 tsp Co-op reduced salt dark soy sauce
- 3 tbsp cornflour
- Vegetable oil, for frying
- Coriander leaves, to garnish
FOR THE SAUCE
- 1 tbsp Co-op tomato ketchup
- 1 tsp chilli sauce
- 1 tsp Co-op clear honey
- 2 tsp oyster sauce
- 1 tsp Co-op toasted sesame oil
- To make the fish balls, put the chopped prawns in a food processor with all the remaining ingredients, apart from the oil and coriander. Blitz until you have a paste, then place the mixture into a bowl and chill for 30 mins.
- For the sweet and sour sauce, whisk everything together in a small bowl and set aside until you’re ready to serve.
- Heat 3cm oil in a large frying pan — it’s ready when a cube of bread dropped in turns brown in 30 seconds. Working in batches to make 16, shape heaped tablespoons of the fish mixture into balls, then fry for 1-2 mins on each side or until golden. Remove with a slotted spoon and put on kitchen paper while you cook the others.
- Garnish the fish balls with the coriander and chilli, then serve with the sauce.