These tasty Prawn Balls were cooked up at our Bali villa, by my friend Karen. A chef from Ireland, she works behind-the-scenes on various cooking shows – helping to create the beautiful dishes we see on tv.

We set up this little make-shift kitchen, just so that Karen could share her recipe with you all! They’re a breeze to make and impress on the table. Pair it with a simple dip and you’ll have a party appetizer that they’ll be begging you for the recipe!

Karens Prawn Balls_ Outdoor Cooking_

The idea is to blend your prawns together with all the flavourings – the fresh herbs, the spices. It comes out like a thick mash, which you can then shape into balls and shallow fry in the pan.

In her kitchen, Karen would just peel and toss everything whole into a food processor, but out here its a bit more rustic…

The best part is that at home you can prep the balls ahead of time, and cook them up right before your guest arrive!

Prawn Ball Ingredients_

The ingredients are simple – for this version, Karen went with Asian flavours – chilli, coriander, mint, lemongrass…. it comes out so flavourful, but light and fresh at the same time.

Prawn Ball Ingredients Chilli Prawn Ball Ingredients Coriander Prawn Ball Ingredients Lime Peel_ Prawn Ball Ingredients Flavourings
The prawns can come from a bag, fresh or frozen it really doesn’t matter – but they must be raw so that they will bind together.

If you don’t like peeling, buy them ready-peeled – no one’s in your kitchen judging you. And if they do – they don’t get any prawn balls. Ha!

Prawn Ball Ingredients Prawns
But, if you do peel them – Karan tells me that you can make a beautiful fish stock with your peelings! May be a worthy trade-off for the extra work.

Toss all the ingredients together, a bit of salt and pepper – and hit blend just until it comes together. You want a bit of texture, so stop when it’s mostly a paste, but with small pieces of prawn still whole.

Prawn Ball Ingredients seasoning_

You’ll end up with a gray mash – don’t worry! It will soon turn pink and golden on the pan.

Prawn Ball Ingredients blender Karen

Add a bit of flour to help it bind, and roll them out into generous bite-size balls.

A light dusting of flour over the balls will give it a nice crisp. Oh, how I love a good crisp!

Prawn Ball Ingredients Dusting Balls_
Now you’re ready to cook, and make your kitchen smell like the tropics.

Prawn Balls Cooking Prawn Balls In the Pan_
Can you see the little bits of prawn – it’s so tasty! The minute your prawn balls go golden brown, take them out and drain them over a few sheets of ktichen roll.

Now, here’s where we get chefy – go ahead and pluck a few leaves of mint and plate the prawn balls with a toothpick and bit of garnish.

Prawn Balls Plating

Prawn Balls Plating  Toothpicks with Mint
How pretty is that! And so tasty – I promise you this dish will not disappoint. Here’s the recipe – give them a try and let me know what you think!

Prawn Ball Recipe


  • 750 grams raw prawn
  • 2 sticks lemongrass
  • 2 mild red chili, de-seeded
  • zest of one lime
  • handful of fresh coriander
  • handful of fresh mint
  • 2 cloves of garlic
  • 2 cm piece ginger peeled and grated
  • salt & pepper
  • 1 tablespoon flour


  • in a food processor or blender, add in all of the ingredients
  • blend just until combined, like a thick paste. Leave small pieces of prawn to add texture
  • form the balls by hand, it easier if your hands are wet so they wont stick
  • dust lightly with flour
  • fry with a groundnut oil or sunflower oil
  • drain the balls over a kitchen roll to remove excess oil
  • serve them up with a dipping suace

Prawn Ball Dipping Sauce:

  • mix 2 parts sweet chili sauce with 1 part fish sauce. Just use the stuff from the bottle

Prawn Balls Presentation_

5 responses to “Party Dish Recipe // Prawn Balls”

    • Hi Emma! They are so fresh and beautiful! Use the stem – peel back the first outer layers of the stem to reach the inner, fragrant middle stem.


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