Recipe: Virtually fat-free prawn ‘toasts’ for Chinese New Year

PUBLISHED: 09:46 13 February 2018 | UPDATED: 09:46 13 February 2018

Sesame prawn balls.

Sesame prawn balls.

Sarah Lucy Brown

Try our really simple, low fat recipe for a takeaway classic.

Dim sum. Together, these two words essentially mean ‘snack’ in Chinese, and they are something the culture cherishes. Long, lingering afternoons are often spent gathering with friends over bottomless steaming pots of tea, and servings of little bites, grabbed from servers as they dash past, fresh from the kitchen. Dumplings, long rolled noodles, meatballs, steamed buns – the list of possibilities is endless, and the choice dizzying for foodies. But have you ever tried to make them at home?

This week’s recipe is super simple and a lighter alternative to that takeaway classic – prawn toasts.

Make sure you use fresh prawns. And you have to chill the mixture as well so it is easier to handle. Serve with sweet chilli or hoi sin dip. I love these with Stokes hoi sin sauce – it is the best I’ve ever tasted.

Sesame prawn balls

(makes 10 to 12)


250g raw peeled prawns, 1 egg white, 4 spring onions, 1tbsp light soy sauce, 2cm piece of peeled fresh ginger grated, 1 clove garlic grated, 1tbsp cornflour, pinch salt and pepper, 100g sesame seeds, oil for cooking


Place all the ingredients apart from the sesame seeds and oil into a food processor and blend until it comes together but is still a bit chunky. Place in the fridge to chill for one hour. Now roll into small balls in your palms and roll to coat in sesame seeds. Place on a lined tray and grill, turning regularly, until golden all over. Serve with a little salad and a spicy dip.

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