Prawn Balls and Pasta

By alexisknibbs on Jul 1, 2024

The one fish or crustacean to be precise that my son Ted still enjoys are prawns. Nowadays we generally tend to eat a lot of prawn meals. I think variety is the spice of life so I enjoy making new meal ideas. In the past I have made prawn burgers but I have never prawn balls. I have only ever fried prawns and I have never oven baked them.

Therefore I decided to give these two ideas that had been swirling around in my head a go. The dinner was delicious. Everyone enjoyed this dish. We hope you enjoy t as much as we do. What's your favourite prawn meal? Let me know in the comments below and please don't forget to like and follow me.

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Equipment

Food processor
Plate
Tablespoon
Teaspoon
Grater
Saucepan
Stirring spoon
Blender
Baking tray

Ingredients

Peeled uncooked prawns x 500g
Almond flour or plain flour x 6 - 8 tbsps
Tamari x 2 tbsps
Dried mixed herbs x 1 - 2 tsps
Spring onions x 1
Garlic x 2 cloves
Carrot x 1
Red pepper x 1
Tomatoes x 1 400g tin
Bone broth, chicken or vegetable stock x 250 mls
Salt and pepper to taste
Basil x 1 handful
Pasta x 300g

Method

Put the peeled uncooked prawns, almond flour, tamari and dried mixed herbs into the food processor.
Blend these ingredients until smooth ish.
Remove the lid of the food processor.
Dampen your hands and grab a piece of the mixture.
Roll it into a ball between your hands.
Place the ball onto the plate.
Continue to roll the mixture into balls and put them onto the plate.
You may need to dampen your hands several times while rolling the prawn balls.
Once all the mixture has been used place the plate into the fridge.
Leave there for at least two hours or preferably overnight.
Preheat the oven to 180°C or gas mark 5.
While the oven is preheating put a baking tray in as well.
Cut the tops and the bottoms from the spring onions.
Slice the onions into half centimetre pieces.
Squash the garlic cloves under the blade of the sharp knife and remove the skin.
Then slice the garlic.
Peel and grate the carrot.
Cut the top from the red pepper and remove the core and the stalk.
Now slice and dice the flesh.
Set these ingredients to one side.
Place a large saucepan onto a high heat on the hob.
Add oil to the base and wait for the pan to heat up.
When the pan is hot add in the spring onions and fry until they start to go soft.
Next add in the garlic and fry for about 30 seconds - 1 minute.
The pan may be getting a little to hot so turn the heat down.
If the ingredients are sticking to the base add a little water to loosen these ingredients.
Now add in the red pepper and fry until it starts to soften.
Then add in the grated carrot and fry for a further minute or so.
Pour over the tomatoes and pour the stock in the tomato tin.
Now pour the stock in the tin into the saucepan as well.
Stir everything together and turn the heat back up.
Wait for the pan to come to the boil and then leave it to simmer.
Leave on the hob for 20 - 30 minutes or until the sauce starts to go jammy.
Once the sauce is jammy remove from the heat and leave to cool.
When the sauce is cool pour into the blender along with the basil.
Blend these ingredients together until they are smooth.
Remove the baking tray from the oven and add the blended sauce to it.
Take the prawn balls from the fridge and place them into the sauce in the baking tray.
Once all the balls are in the tray put it into the oven for 10 - 12 minutes.
Until the prawn balls are pink and slightly golden brown on top.
While the prawn balls are in the oven cook the pasta as per the packet instructions.
Remove the prawn balls from the oven and add the pasta to the sauce.
Then serve with salad (optional) and enjoy.

Prawn Balls and Pasta

Prawn Balls and Pasta was a very tasty meal. It was easy to prepare and cook. As the prawns came frozen I wouldn't make the prawn balls and freeze them. I think it's best to make them fresh on the day. The sauce could be made in advance of the meal and frozen until you want to use it. Also this dish made very yummy leftovers as well. However you decide to eat this dish, as always, please enjoy. Thank you xxx