Hae Choh (Prawn Balls)

Ingredients:

• Prawns 2kg
• Pork Lard 100 gms
• Salt 4 Tsps

Method:

• Clean up prawns and peeled. Pat dry with paper towel or spread out to fan dry. Make sure the prawns is very dry to have good result. Mince in an electric mincers.
• Also mince the pork lard. May omit the lard for healthier reason but the taste and texture may not be as authentic like my grandma used to make.
• Put all into a big container, add salt. Combine and lift up handfuls of mixture, hit back into the mixture for number of times to creat springy texture.
• Heat up enough oil to deep fry. At medium heat, make prawns balls by holding a handful of mixture and squeeze out between the thumb and pointer. Scoop it out with a spoon soaked in water to prevent sticking. Deep fry and keep stirring with the back of the ladle to make it round.
• Remove when it is golden brown. Cool and use it steamboat, maggie mee, mee hoon soup etc. Happy cooking!