We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Score the tomatoes, pour hot water over them and soak for 15 minutes, then peel off the skin.
Soak the vermicelli noodles in hot water until soft.
Chop the prawns into small pieces until they form a paste.
Add three quarters of the chopped spring onions, salt, white pepper, Shaoxing wine, and the egg white.
Mix in one direction only for about 5 minutes.
Add the cornflour and continue mixing until fully combined and the paste is smooth.
Chill the paste in the fridge for 15 minutes.
Fry the onion and ginger over medium heat for a few minutes.
Add the tomatoes and salt, pressing the tomatoes with a spatula to release the juices.
Add the ketchup, softened vermicelli noodles, chicken stock or water, soy sauce, and oyster sauce.
Scoop or squeeze the prawn paste into the broth to form balls.
Simmer for about 8 minutes, or until the prawns are cooked through.
Finish with the remaining spring onions.
Want to keep this recipe for later? We can email it to you!
Mix the prawn paste in one direction only so the balls turn out bouncy.
All made in one pot, perfect for feeding a crowd.
Can I use frozen prawns?
Yes, just make sure to thaw them completely before using.
What can I substitute for Shaoxing wine?
You can use dry sherry or omit it if preferred.
How do I know when the prawn balls are cooked?
The prawn balls are cooked when they float to the surface and are firm to the touch.
Can I use other types of noodles?
Yes, you can substitute with rice noodles or egg noodles if desired.
Is it necessary to peel the tomatoes?
Peeling the tomatoes helps to achieve a smoother broth, but it's optional.
