Prawn balls recipe
 This is a homemade version of a Chinese takeaway classic. Serve them with soy sauce or sweet chilli sauce for dipping. For this recipe you will need a deep-fat fryer. 300g/10½oz king prawns, raw and peeled1 tsp oyster sauce1 tsp groundnut oil1 tsp toasted sesame oil¼ tsp fine sea salt½ tsp finely grated fresh root ginger50g/1¾oz tinned bamboo shoots, drained and finely chopped 100g/3½oz sesame seedsoil, for deep-fryingdark soy sauce or sweet chilli sauce, to serve 300g/10½oz king prawns, raw and peeled 1 tsp oyster sauce 1 tsp groundnut oil 1 tsp toasted sesame oil ¼ tsp fine sea salt ½ tsp finely grated fresh root ginger 50g/1¾oz tinned bamboo shoots, drained and finely chopped 100g/3½oz sesame seeds oil, for deep-frying dark soy sauce or sweet chilli sauce, to serve Method Clean the prawns by removing the black intestinal sack that runs down the back of each one. Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm/½in cubes.Mix the oyster sauce, groundnut and sesame oil, salt, ginger and bamboo shoots in a large pestle and mortar to make a paste. Stir in the finely chopped and the cubed prawns. Transfer to a bowl, cover and refrigerate for about an hour.Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To make the balls, shape spoonfuls of the prawn filling into 18 balls with lightly wetted hands. Put the sesame seeds in a bowl. Roll each prawn ball in the seeds to coat and transfer to a plate. Carefully place up to six balls, one at a time, in the hot oil. Cook for 3½–4 minutes, or until golden brown and cooked through – the prawns will be completely pink when cooked. Cook the remaining balls in batches. Carefully remove the cooked prawn balls using a slotted spoon and transfer to kitchen paper to drain. Serve the cooked prawn balls with dark soy sauce or sweet chilli sauce for dipping. Clean the prawns by removing the black intestinal sack that runs down the back of each one. Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm/½in cubes. Clean the prawns by removing the black intestinal sack that runs down the back of each one. Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm/½in cubes. Mix the oyster sauce, groundnut and sesame oil, salt, ginger and bamboo shoots in a large pestle and mortar to make a paste. Stir in the finely chopped and the cubed prawns. Transfer to a bowl, cover and refrigerate for about an hour. Mix the oyster sauce, groundnut and sesame oil, salt, ginger and bamboo shoots in a large pestle and mortar to make a paste. Stir in the finely chopped and the cubed prawns. Transfer to a bowl, cover and refrigerate for about an hour. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the balls, shape spoonfuls of the prawn filling into 18 balls with lightly wetted hands. Put the sesame seeds in a bowl. Roll each prawn ball in the seeds to coat and transfer to a plate. To make the balls, shape spoonfuls of the prawn filling into 18 balls with lightly wetted hands. Put the sesame seeds in a bowl. Roll each prawn ball in the seeds to coat and transfer to a plate. Carefully place up to six balls, one at a time, in the hot oil. Cook for 3½–4 minutes, or until golden brown and cooked through – the prawns will be completely pink when cooked. Cook the remaining balls in batches. Carefully place up to six balls, one at a time, in the hot oil. Cook for 3½–4 minutes, or until golden brown and cooked through – the prawns will be completely pink when cooked. Cook the remaining balls in batches. Carefully remove the cooked prawn balls using a slotted spoon and transfer to kitchen paper to drain. Serve the cooked prawn balls with dark soy sauce or sweet chilli sauce for dipping. Carefully remove the cooked prawn balls using a slotted spoon and transfer to kitchen paper to drain. Serve the cooked prawn balls with dark soy sauce or sweet chilli sauce for dipping. Recipe tips The balls can be prepared in advance and refrigerated until ready to cook.