Deep Fried Seafood Balls 酥炸海鲜球

Deep Fried Seafood Balls

     Ingredients:
     200g prawns, shelled and deveined, pat dry with kitchen paper
     1/8 tsp salt
      dash of pepper
      200g fish paste
      1/2 tsp ginger juice
      1/2 tsp chicken powder
      1/2 tbsp Chinese cooking wine
      1 tsp sesame oil
      1/2 tbsp corn oil
      1/2 tbsp corn flour
      dash of pepper
      1/2 tbsp each finely cut spring onion and coriander leaves
      8 slices of white bread, crust discarded and cut to small cubes

      Method:

• Bash up prawns with a knife and roughly chop. Add 1/8 tsp and dash of pepper and mix well. Then add in all the remaining ingredients except bread.  Mix well and place it in the fridge for about 15-20 minutes.
• Dip the spoon into water and scoop about a tablespoon of the seafood mixture onto your wet hand. Roll it gently into round ball and coat with the bread cubes.
• Store the seafood balls in the freezer in an airtight container or deep fry them in medium hot oil for about 3-5 minutes or until golden brown. Drain on kitchen paper before serving.
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• 用菜刀将虾仁拍一拍，剁碎。加入1/8茶匙盐和少许胡椒粉，拌匀。然后加入所有的材料（除了面包之外）。拌匀后放入冰箱腌制15-20分钟。
• 汤匙上沾点水，舀出海鲜料放在手上（手上也要沾点水），揉成球状，在面包丁上滚过。
• 烧热油锅，以中火油炸海鲜球约3-5分钟或金黄色至熟。滤干油分便可享用。吃的时候沾上辣椒酱或蛋黄酱。