Total Time
Prep 20 mins
Cook 3 mins

Great nibbles with a glass of champagne

Ingredients Nutrition


  1. Pulse prawns in food processor-they need to just come together not turn into a paste!
  2. Combine the prawns and remaining ingredients except the oil.
  3. Using a tablespoon, measure out approximately 30 balls.
  4. Using damp hands, roll each portion into a ball; place on a plate, cover with cling film until ready to use.
  5. Heat the oil in a wok or heavy based frypan.
  6. Fry 6-8 balls at a time until golden brown all over.
  7. Drain on paper towels.
  8. Serve hot with tomato and mint chutney.
Most Helpful

5 5

Made this tonight. DELICIOUS!!!

5 5

We used to eat these in India on rainy evenings. . . something all my cousins and I always looked forward to. But I didn't know how to make them. Thanks for the recipe. It tasted just like my mothers. Only I would give it more than just one pulse in the food processor. But that did not change the taste!

5 5

Yummo Jan, not bad with a nice cold beer either! I served with sundried tomato tapanade.