Crispy fish balls with sweet and sour sauce

Crispy fish balls with sweet and sour sauce

Host your own Chinese New Year party and make these easy fish balls – the homemade sauce is delicious, but sweet chilli sauce would work just fine.

  • Feeds 4Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1393kj 333kcal
  • Fat
    Med 29%
  • Saturates
    Low 12%
  • Sugar
    Low 9%
  • Salt
    Med 26%

% of adult’s reference intake | Carbohydrates per serving : 20g


  • 2 x 200g packs Co-op Irresistible jumbo cooked king prawns, roughly chopped
  • 225g can water chestnuts, drained
  • 4 spring onions, roughly chopped
  • 2cm ginger, roughly chopped
  • 1 red chilli, deseeded and chopped, plus extra slices to garnish
  • 2 tsp Co-op reduced salt dark soy sauce
  • 3 tbsp cornflour
  • Vegetable oil, for frying
  • Coriander leaves, to garnish
  • For the sauce:
  • 1 tbsp Co-op tomato ketchup
  • 1 tsp chilli sauce
  • 1 tsp Co-op clear honey
  • 2 tsp oyster sauce
  • 1 tsp Co-op toasted sesame oil


  1. To make the fish balls, put the chopped prawns in a food processor with all the remaining ingredients, apart from the oil and coriander
  2. Blitz until you have a paste, then place the mixture into a bowl and chill for 30 mins

For the sweet and sour sauce:-

  1. Whisk everything together in a small bowl and set aside until you’re ready to serve
  2. Heat 3cm oil in a large frying pan — it’s ready when a cube of bread dropped in turns brown in 30 seconds
  3. Working in batches to make 16, shape heaped tablespoons of the fish mixture into balls, then fry for 1-2 mins on each side or until golden
  4. Remove with a slotted spoon and put on kitchen paper while you cook the others
  5. Garnish the fish balls with the coriander and chilli, then serve with the sauce

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