Title: Crispy Prawn and Ham Balls
Categories: Bread Entree Meat Seafood
Yield: 5 Servings

METRIC MEASUREMENTS
350	g	Raw prawns
100	g	Water chestnuts; chopped
100	g	Parma Ham; finely chopped
2	ts	Lemon zest; finely chopped
1	ts	Salt
1/2	ts	Freshly ground white pepper
1		Egg white
1	ts	Sesame oil
2	tb	Spring onion; white part **
2	ts	Cornflour
1	ts	Sugar
AMERICAN MEASUREMENTS
12	oz	Raw shrimps
4	oz	Water chestnuts; chopped
4	oz	Prosciutto; finely chopped
2	ts	Lemon zest; finely chopped
2	ts	Salt
1/2	ts	Freshly ground white pepper
1		Egg white
1	ts	Sesame oil
2	tb	Green onions; white part**
2	ts	Cornstarch
1	ts	Sugar
FOR FRYING
		Cornflour/starch
		Oil for deep frying

NB ** Onions should be finely chopped. Peel the prawns (shrimps) and, if you are using large uncooked ones, remove the fine digestive cord. Wash the prawns and pat them dry with kitchen paper. Using a cleaver or sharp knife, chop the prawns/shrimps coarsely and then mince them finely into a paste. Put the paste into a bowl anf mix in the rest of the ingredients for the prawn mixture. Or, alternatively, you could do this in a food processor (cuisinart). This step can be done hours in advance, but you should then wrap the paste well in cling film and put it into the fridge until you need it. Using your hands, form the mixture into 4 cms (1 1/2") balls about the size of a golf ball. Continue until you have used up all the paste. Dust balls in cornflour/starch, shaking off any excess. Heat the oil in a deep fat fryer or wok to a moderate heat. Deep fry several prawn balls at a time for about 3-4 minutes or until they are golden. Repeat the prcess until they are all cooked. Remove with a slotted spoon, drain on kitchen paper and serve at once. Recipe "Ken Hom's Hot Wok Book" Mmed IMH c/o Georges' Home BBS 2:323/4.4

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