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Glynn Purnell’s Crispy Scallop and Prawn Balls with a Sticky Aromatic Sauce

Category: Side Dishes

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


Crispy Scallop and Prawn Balls

750g raw prawns

1 tbsp dashi stock

2 egg whites, half beaten

2/3 tbspz corn flour

Pinch of salt

150g raw scallops

1 sliced red chilli

2 tsp chopped coriander

1 tsp Wing Yip Superior Dark Soy sauce

1 tbsp Sake

1 tbsp mirin

1 tbsp Mai Siam Thai Fish Sauce

1 tsp ginger powder

Sticky Aromatic Sauce

175g caster sugar

200ml Wing Yip Superior Light Soy Sauce

2 tbsp Wing Yip Shao Hsing Wine

50ml mirin

50g Mai Siam Thai Palm Sugar

50ml malt vinegar

50ml Mai Siam Thai Fish Sauce

1 clove garlic

½ stalk of lemon grass

30g peeled ginger

2 red chilli, split

70g Wing Yip Ginger and Spring Onion Stir-Fry Sauce

Cooking Method

Step 1


Step 2

1. Pre heat deep fat fryer to 180˚C

Step 3

2. Mix prawns, dashi stock, egg white, corn flour and salt. Blend them together in a blender add the rest of the ingredients and blend again.

Step 4

3. Turn out of blender into a bowl and begin to roll the mixture into 4 cm balls.

Step 5

4. Deep fry until golden brown, remove and season with salt and ginger.

Step 6

For the sauce:

Step 7

1. Put all ingredients except for the ginger and spring onion sauce into a pan and simmer for about 5 – 10 minutes or until the mix coats the back of a spoon. Once at the right consistency finish with the ginger and spring onion sauce.

Step 8

2. Leave to cool and serve with the warm prawn and scallop balls.

Step 9

3. To make into a main course serve with a bowl of steamed Mai Siam Thai rice.

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