Thai Prawn Balls

5 from 6 votes
Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 30 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 8 people


For the balls:

  • 250 g Prawns, peeled and without a tail, frozen
  • 200 g Fish fillet, white, frozen
  • 20 g Anchovy fillets, in vegetable oil
  • 1 Egg, size M
  • 40 g Unsalted butter
  • 3 medium sized Cloves of garlic, fresh
  • 20 g Carrot
  • 20 g Celery leaves, fresh or frozen
  • 1 tbsp Lime juice, fresh
  • 1 tsp Red pepper paste "Shandong"
  • 20 g Tapioca flour
  • 1 tbsp Baking powder


  • 400 g Water
  • 3 tbsp Fish sauce, light
  • Chicken broth, Kraft bouillon

To garnish:

  • Flowers and leaves


  • Grind the thawed prawns, the fish fillet (check for bones!) And the anchovies with a meat grinder (3 mm perforated disc). Beat the egg and whisk with a pinch of salt. Melt the butter in a water bath and make sure that it is not heated above 50 degrees. Squeeze the garlic cloves. Wash, peel and cut the carrot into very small cubes. Wash the fresh celery, pluck the flawless leaves and chop them into small pieces. Weigh frozen goods and allow to thaw.
  • Put all ingredients in a large bowl and mix homogeneously with a magic wand. Transfer to a smaller bowl and leave to mature in the refrigerator for 30 minutes.
  • Heat the water, add the fish sauce and season with chicken broth. Bring the water to a simmer. Shape a ball with 2 teaspoons and slide into the water. If it floats on top, take it out and try. It should be a bit bland in terms of salt. Under no circumstances add seasoning! If the ball falls apart, stabilize the dough with 1 tablespoon of tapioca flour.
  • Continue as described above until all the dough is used up. Oil the teaspoons a little every now and then. Leave the floating balls there for about 2 minutes, then remove them from the broth with a slotted spoon. Freeze balls that are not consumed that day. Use the broth in a soup.


  • Fried they are a side dish to Thai and Chinese dishes. In Indonesia it is available as a sate with different sauces (sambals). And they are very popular as soups throughout Asia. As Bakso Udang you can also find it in well-stocked Asian shops in Germany as frozen goods. Often they are made with sago flour, which gives them more firmness. The balls presented in the recipe are very tender and melt on the tongue.


  • Red pepper paste Shandong, see: Red pepper paste "Shandong"
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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.

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