Vegan Prawn Paste Balls

Experience a bold and flavorful plant-based twist with these Vegan Prawn Paste Balls, a unique recipe that perfectly mimics the taste and texture of traditional prawn paste delicacies. Made with konjac, a versatile yam-based ingredient, and infused with the umami-rich flavors of nori, soy sauce, and nutritional yeast, these bite-sized delights are both satisfying and completely vegan. Chickpea flour and a cornstarch slurry ensure a tender, cohesive texture, while a medley of seasonings, including garlic powder, smoked paprika, and fresh coriander, adds irresistible depth. Crispy on the outside and tender on the inside, these golden-brown wonders are easy to prepare in just under an hour and are perfect for sharing as appetizers or party snacks. Serve them hot with your favorite dipping sauce for a plant-based seafood-inspired treat that’s sure to impress!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams Konjac (yam cake)
• 2 Nori sheets
• 100 grams Chickpea flour
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Smoked paprika
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 2 tablespoons Nutritional yeast
• 2 tablespoons Spring onions, finely chopped
• 2 tablespoons Fresh coriander, chopped
• 2 tablespoons Cornstarch
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground white pepper
• 120 milliliters Water
• 500 milliliters Vegetable oil, for frying

Directions

Step 1

Rinse the konjac under cold water and then drain well. Use a food processor to blitz the konjac until it becomes a fine paste.

Step 2

Tear the nori sheets into small pieces and add them to the konjac paste in the food processor. Pulse until the nori is finely incorporated.

Step 3

Transfer the konjac-nori mixture into a large mixing bowl. Add the chickpea flour, garlic powder, onion powder, smoked paprika, soy sauce, nutritional yeast, spring onions, and coriander. Stir to combine thoroughly.

Step 4

In a separate small bowl, mix the cornstarch with the water to create a slurry. Pour this slurry into the konjac mixture and mix well. This will help bind the ingredients together.

Step 5

Season the mixture with salt and ground white pepper, then stir again.

Step 6

In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 180°C (355°F).

Step 7

While the oil is heating, shape the konjac mixture into small balls, about the size of a golf ball. If the mixture is too sticky, wet your hands slightly with water.

Step 8

Carefully drop the balls into the hot oil, frying them in batches to avoid overcrowding. Fry each batch for about 4-5 minutes, turning occasionally, until they are golden brown and crisp.

Step 9

Use a slotted spoon to remove the cooked balls from the oil and transfer them to a plate lined with paper towels to drain any excess oil.

Step 10

Serve the vegan prawn paste balls hot with your favorite dipping sauce.

Nutrition Facts

Serving size	(1065.3g)

Amount per serving	% Daily Value*
Calories	4992.0

Total Fat 507.4g	0%
Saturated Fat 70.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3341.7mg	0%
Total Carbohydrate 95.8g	0%
Dietary Fiber 22.2g	0%
Total Sugars 11.4g
Protein 35.4g	0%

Vitamin D 0IU	0%
Calcium 209.2mg	0%
Iron 8.9mg	0%
Potassium 1528.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 89.7%

Protein: 2.8%

Carbs: 7.5%