Food and Travel Magazine | Crab and prawn balls served with radish…
Crab and prawn balls served with radish and sesame pickle
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Ingredients
- 18 raw prawns (about 300g), peeled apart from the tail shell
- 200g white crab meat
- 4 red chillies, deseeded and finely chopped
- 3 kaffir lime leaves, very finely
- 2tbsp coriander, finely chopped
- sesame seeds (optional)
- 2tsp fish sauce
- sunflower oil for frying
- 1 small white Asian radish (daikon or mooli), peeled and finely grated
- bunch red radishes, sliced and cut into fine matchsticks
- 2tsp salt
- 1tbsp sugar
- 2tbsp rice wine vinegar
- 2tsp toasted sesame seeds
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