Prawn Balls in Oyster Sauce

5 from 6 votes
Prep Time 25 mins
Cook Time 20 mins
Rest Time 30 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 2 people


For the shrimp balls:

  • 150 g Prawns, peeled, raw, fresh or frozen
  • 60 g Minced chicken, from the breast
  • 1 Egg, size S
  • 3 g Chicken broth, Kraft bouillon
  • 1 tbsp Celery leaves, fresh or frozen
  • 2 tbsp Sunflower oil
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 1 tbsp Sago flour
  • 1 tsp Baking powder
  • For the sauce:
  • 2 medium sized Tomatoes, red, fully ripe
  • 1 little one Broccoli
  • 1 smaller Cauliflower
  • 40 g Carrot
  • 1 smaller Chilli, green, fresh or frozen
  • 10 Grapes, blue, seedless
  • 2 tbsp Sunflower oil
  • 1 tbsp Sesame oil, light

For the sauce:

  • 2 tbsp Oyster sauce, (Saus Tiram)
  • 100 g Coconut water
  • 2 Pinch n Chicken broth, Kraft bouillon
  • 1 tsp Sugar, white, fine
  • 1 tsp Tapioca flour
  • 1 tbsp Rice Wine, (Arak Masak)


  • 1 liter Water, lightly salted

To garnish:

  • Frisée salad leaves


  • Work the prawns with a chopping knife or cleaver until a creamy paste is formed. Do not use a meat grinder for this! Put the paste and the minced chicken in a larger bowl. Beat the egg, whisk with the chicken stock and add to the shrimp paste.
  • Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use 1 tbsp of it immediately and freeze the remaining leaves. Measure frozen goods and allow to thaw. Cut the flawless stems crosswise into approx. 3 mm wide rolls and freeze in portions. Mix all the ingredients for the prawn balls well and let them mature in the fridge for 30 minutes, covered for 30 minutes.
  • Garnish the serving bowls with washed frisée leaves.
  • For the sauce, wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stem and the grains. Halve the quarters lengthways. Cut a few small florets from the broccoli and cauliflower, wash and cut the stalks crosswise into thin slices. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane.
  • Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Wash the seedless grapes and cut in half lengthways.
  • For the sauce, dissolve the tapioca flour in the rice wine. Mix in the remaining ingredients homogeneously. Bring the salt water to a simmer. Shape the cold shrimp mixture into balls the size of a table tennis ball and let them slide into the simmering water. When all the balls that have floated and risen for about 5 minutes, remove them with a slotted spoon and keep them ready.
  • Heat the sunflower oil for the insert. Add all ingredients from broccoli to chili and stir-fry for 2 minutes. Halve the balls and add them. Pan stir for 1 minute, then mix in the tomatoes, grapes and sesame oil. Stir for another 1 minute, then deglaze with the sauce and simmer for 2 minutes.
  • Season the sauce with salt and pepper. Spread the prawn balls with their sauce on the serving bowls, serve warm with white, cooked rice and enjoy.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Soup with Shrimp Balls and Vegetables À La Legian

Schnitzel Burger