Chinese · Authentic-ish Chinese
Sesame Prawn Balls
171 kcal a serving, against 579 for the traditional version. That is 408 kcal off, or 70%, with 22.4g of protein. Serves 6. 25 minutes.
What the traditional version is
Minced prawn pounded with pure pork fat to keep it incredibly bouncy, rolled in a thick jacket of sesame seeds and plunged into a vat of hot oil. The result is a heavy, greasy, delicious starter that relies on the deep fryer for its shape.
What changed, and what each change costs
300g of deep frying oil for 10g of sunflower oil brushed on a tray
Oil absorption is massive with sesame seeds. Baking the balls in a hot oven cuts the grease entirely while still toasting the outside.
What it costs you. The seeds toast unevenly. You get flat spots on the bottom instead of perfect spheres, and the colour is patchy.
100g of lard for absolutely nothing
Dim sum chefs use pure pork fat to give the prawn paste its signature bounce and richness. I rely solely on the prawns and a bit of egg white to bind the mix.
What it costs you. The balls are denser and less springy. You've got to eat them hot before they turn rubbery, because there's no fat to keep them soft.
150g of sesame seeds down to 50g
Sesame seeds are incredibly dense in fat. A lighter coating still gives you the toasted flavour and the crunch without the sheer volume.
What it costs you. You end up with a rustic, patchy jacket. The version that's a solid armour of seeds anymore is still out there and still better. You'll see the prawn mixture peeking through.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 579 | 171 |
| Protein | 25.4g | 22.4g |
| Fat | 49.5g | 7.2g |
| Saturated fat | 10.5g | 1g |
| Carbohydrate | 11.1g | 4.9g |
| Protein per 100 kcal | 4.4g | 13.1g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Chinese prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. crustaceans, eggs, gluten, sesame, soybeans.
The method is in the book
This is the first starter I make when friends come over for dinner. It's a brilliant trade. You get a massive hit of prawn flavour and a great crunch from the toasted sesame, without being weighed down by a pint of frying oil. Yes, the balls look a bit flat on the bottom and they lack the sheer elastic bounce of the traditional dim sum house version. Accept the compromise. For a quick, easy homemade dish that heavily features lean seafood, you'll definitely not miss the deep fryer. Eat them straight from the oven.
The quantities and the method for this dish are in Authentic-ish Chinese, along with 55 more. Buy the paperback