Ingredients
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1 kg Prawns, cleaned and finely chopped
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2 spring onions, finely chopped
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2 tablespoon parsley, finely chopped
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1 shot of Ouzo
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½ cup of beer
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4 tablespoon plain flour
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1 tablespoon Baking Powder
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2 tablespoon sesame seeds
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Cooking oil
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Olive oil
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4 medium sized potatoes, finely diced
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1 tablespoon resh coriander, finely chopped
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Salt
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Ground black pepper
Instructions
Place the prawns in a mixing bowl. Add the ouzo, beer, parsley, spring onions, sesame seeds, salt and pepper. Then add the flour and baking powder; mix until it becomes a thick batter.
Next, heat the cooking oil in an open frying pan to about 170 to 180 degrees Celsius. Put the mixture in the frying pan using a spoon and fry the prawn balls until they are a gold colour. Place on a serving dish covered in kitchen roll to absorb any excess oil.
At the same time, place the potatoes in a saucepan and cover with water. Boil on a medium heat until ready. Strain the potatoes, then add the fresh coriander, olive oil and the salt and pepper to taste. Stir gently.
Serve the prawn balls with the potatoes, while still hot.
From Chef Noel Christo Bassil
