Party Dish Recipe // Prawn Balls


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_

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  • militza
    emma Reply

    These look so delicious! Do we use both the stems and leaves or just leaves of the lemongrass?


    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.


  • militza

    These look awesome! Nice with a cold beer I bet too :)
    Have bookmarked for later..


    Hi Michaela! Yes! That would be perfect :) Let me know if you make them and how they turn out for you :)

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