Low Sodium Prawn Paste Balls
Discover a healthier twist on a classic favorite with these Low Sodium Prawn Paste Balls! Packed with the natural sweetness of tender, coarsely chopped prawns and infused with aromatic ginger, garlic, spring onions, and cilantro, this recipe delivers vibrant flavors while keeping sodium levels in check. A touch of low sodium soy sauce enhances the taste without overwhelming the dish, while egg white and cornstarch create a perfect texture for forming bite-sized, golden-brown morsels. These delicate prawn balls are lightly fried for a crispy exterior and juicy, succulent interior, making them an irresistible appetizer or snack. Simple to prepare and quick to cook, they're ideal for serving hot with your favorite low sodium dipping sauce or enjoying on their own. Perfect for health-conscious seafood lovers, this dish is a must-try for anyone seeking bold flavors without the salt!
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Recipe Information
Ingredients
- 500 grams Prawns, peeled and deveined
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Ginger, fresh and finely grated
- 1 clove Garlic, minced
- 2 tablespoons Spring onions, finely chopped
- 2 tablespoons Cilantro, finely chopped
- 1 Egg white
- 2 tablespoons Cornstarch
- 0.25 teaspoon White pepper
- 2 cups Vegetable oil
Instructions
Start by placing the peeled and deveined prawns into a food processor.
Pulse the prawns until they are coarsely chopped, but do not over-process into a paste.
Transfer the chopped prawns to a mixing bowl.
Add low sodium soy sauce, grated ginger, minced garlic, spring onions, and chopped cilantro to the prawns and mix well.
In a separate small bowl, lightly beat the egg white until frothy, then add it to the prawn mixture.
Add cornstarch and white pepper to the bowl, then mix everything thoroughly until well combined. The mixture should hold together when formed into a ball.
Cover the mixture with plastic wrap and refrigerate for at least 15 minutes to allow flavors to meld.
After chilling, remove the mixture from the fridge. Using your hands, shape the prawn mixture into bite-sized balls, placing them on a plate.
Heat the vegetable oil in a deep pan over medium heat until it reaches 175°C (350°F).
Carefully fry the prawn balls in batches, ensuring not to overcrowd the pan. Fry them for about 3-4 minutes or until they are golden brown and cooked through.
Using a slotted spoon, remove the cooked prawn balls and place them on a paper towel-lined plate to drain excess oil.
Serve the prawn paste balls hot with a side of your favorite low sodium dipping sauce or enjoy them on their own.
Nutrition Facts
Calories |
4180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 419.8 g | 538% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1526 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
