Prawn, Corn and Coconut Balls

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Yield: makes 25


  • 1 cup flour
  • 1 cup corn kernels (frozen are fine)
  • 1 cup roughly chopped prawn meat
  • 1/2 teaspoon baking powder
  • 1/2 cup thread coconut
  • 2 tablespoons chopped coriander
  • 1 egg, lightly whisked
  • 1/2 cup coconut cream
  • 1 tablespoon soy sauce
  • oil for cooking
  • 1/2 cup sweet chilli sauce
  • 1 tablespoon fish sauce


Place the corn, prawns, flour, baking powder, coriander and coconut into a bowl.  Make a well in the centre and pour in the egg, coconut cream and soy sauce, mix to combine.

Pour 2 cm depth of oil in a medium – large saucepan and heat until a small piece of bread sizzles and quickly becomes golden.   Carefully drop walnut sized balls of batter into the oil and cook in batches for 2-3 minutes, turning to ensure even colouring.

Drain on paper towels and serve garnished with dipping sauce of combined sweet chilli and fish sauces.

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