Aunt Trina's prawn boulettes

  • 1 medium onion, cut in chunks
  • 1 medium Idaho potato, peeled and cut in chunks
  • 250g raw prawns, peeled and deveined, tails removed
  • 50g finely chopped fresh parsley leaves
  • 3 spring onions, chopped
  • 1 green pepper, chopped
  • 1 egg, beaten
  • 3 tbsps plain flour
  • Salt and freshly ground black pepper
  • 3 tbsos vegetable shortening
1) Using the grinder attachment on a mixer or in a food processor grind onion and potato together. Add shrimp and pulse all together.

2) In a bowl, combine the shrimp mixture with the chopped parsley, spring onion and green pepper. Stir in the egg and flour to make a batter. Fold in shrimp to the mixture and season with salt and pepper.

3) Melt the shortening in a large skillet over medium-high heat. When the shortening is hot, drop the batter by tablespoonfuls into the pan. Saute 2 to 3 minutes per side, until browned and crisp. Drain on paper towels. Serve immediately.

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