![Prawn balls with pickled vegetables Prawn balls with pickled vegetables](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/ABE74FAA-7723-4030-A98A-E6113DCB07B6/Derivates/31102DD5-82EA-4371-AFEE-E6E295FD1BB6.jpg)
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Ingredients
Sweet soy sauce
- 2 tsp sesame oil
- 1 garlic clove
- 4 eschalots (approx. 70 g), cut into halves
- 1 tsp Chicken stock paste (see Tips)
- 130 g water
- 1 tsp cornflour
- 40 g soy sauce
- 40 g brown sugar
- ¼ - ½ tsp dried chilli flakes, to taste
Pickled vegetables
- 400 g water
- 200 g malt vinegar
- 2 tsp salt
- 140 g carrot, cut into matchsticks
- 140 g Lebanese cucumber, peeled, deseeded and cut into matchsticks
- 2 garlic cloves
- 4 cm piece fresh ginger, peeled
- 2 tbsp sesame oil
- 2 tbsp peanut oil
- 140 g red onion, cut into thin strips
- 4 sprigs fresh coriander, stalks and leaves cut into thin slices (see Tips)
- 1 tbsp black sesame seeds
Prawn balls
- 3 cm piece fresh ginger, peeled
- 2 garlic cloves
- 4 sprigs fresh coriander, roots, stalks and leaves
- 2 spring onions/shallots, trimmed and cut into halves
- 400 g prawn flesh
- 3 tbsp cornflour
- 1 egg
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- ¼ tsp salt
- ⅛ tsp ground white pepper
- ½ tsp lime juice
- 500 g water
- Nutrition
- per 1 portions
- Calories
- 1196.5 kJ / 28.3 kcal
- Protein
- 17.5 g
- Carbohydrates
- 15.7 g
- Fat
- 16.6 g
- Saturated fat
- 2.9 g
- Fiber
- 3 g
- Sodium
- 1925 mg
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