Crispy on the outside, juicy on the inside – the perfect entertaining bite
These Crispy Prawn Balls are crunchy, juicy and packed with flavour, the ultimate crowd-pleasing appetiser. Chopped green prawns are seasoned with classic Asian flavours, wrapped in shredded spring roll pastry and deep-fried until golden. They taste just like something you’d order at yum cha, but they’re incredibly simple to make at home.
I’ve been making these for years whenever I need an easy, show-stopping appetiser. They’re the kind of bite that disappears the moment they hit the table – crisp, golden and full of juicy prawn flavour. Guests always ask for the recipe, and honestly, they’re so simple it feels almost cheeky how impressive they are.
Why You’ll Love These Prawn Balls
- Big yum-cha-style flavour without the restaurant price.
- Ultra-crispy outside with a tender, juicy prawn centre.
- Simple ingredients available from the supermarket.
- Quick to prep and perfect for entertaining.
- Easy to make ahead and freeze.
- Works with fresh or frozen prawns.
So easy to make – here’s how
Start by chopping the prawns into small pieces and mixing them with the seasonings until thick and sticky, then pop the mixture into the fridge to firm up.
Slice your spring roll wrappers into thin ribbons, divide the prawn mixture into portions and roll each one in the pastry strips to form a rough ball.
Heat your oil to 180°C and fry the prawn balls in batches for 3–4 minutes until golden and cooked through. Drain well, serve hot and get ready for them to disappear fast!
Tips for Perfect Crispy Prawn Balls
- Chop, don’t blitz: Chopped prawns = better texture than a paste.
- Use cold mixture: Chilling helps the balls hold their shape.
- Slice wrappers evenly: About 0.5 cm wide for the best crunch.
- Don’t overcrowd the oil: Fry in batches so they crisp properly.
- Adjust wetness: If the mixture feels too loose, add a touch more cornflour.
- Keep an eye on the oil temp: 180°C gives the perfect golden crunch.
Serving Suggestions
These Crispy Prawn Balls pair beautifully with classic dipping sauces like sweet chilli, soy, hot chilli, or my Chinese Sweet and Sour Dipping Sauce. A squeeze of lime adds a bright citrus pop, and a sprinkle of chopped coriander or spring onions gives a fresh finish. Serve them alongside other yum-cha favourites such as dumplings, prawn toast, spring rolls or san choy bow for a full Asian-style feast.
Storage
Leftovers (if you’re lucky enough to have any) will keep in an airtight container in the fridge for 1–2 days. They also freeze brilliantly once cooked — cool them completely, freeze on a tray, then transfer to a bag or container for up to 3 months. Reheat in the air fryer or oven until hot and crisp again.
More Recipes Like This:
- Sweet and Sour Sauce (Just like a restaurant)
- The Best Dumpling Sauce (4 Ingredients)
- Vietnamese Fried Spring Rolls (Cha Gio)
- Prawn Toast (Shrimp Toast)
- Pork & Prawn Wontons with Snow Peas
- Chinese Ham & Chicken Rolls (Cheats Version!)
- Thai Pork & Prawn Spring Rolls
Crispy Prawn Balls
Ingredients
PRAWN MIXTURE
- 500g fresh green banana prawns, peeled and deveined (See Notes)
- ⅓ cup finely sliced spring/green onions
- 1 tablespoon cornflour
- 1 teaspoon oyster sauce
- 1 teaspoon Shaoxing wine (Chinese cooking wine)
- 1 teaspoon caster sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, finely diced or grated
- ½ teaspon salt
- ¼ teaspoon ground white pepper
TO ASSEMBLE
- 10 sheets frozen spring roll pastry, thawed (See Notes)
TO SERVE
- Your choice of dipping sauce
Instructions
PRAWN MIXTURE
- Roughly chop the prawns into small pieces then place into a bowl. (You could also do this in a food processor but I much prefer the texture of roughly chopped prawns. You get lots of nice chunks rather than a paste).
- Add all the remaining ingredients and stir really well for about 1 minute or so until you get a thickish mixture. Transfer to the fridge whilst preparing the wrappers.
SPRING ROLL WRAPPERS
- Gently pull the wrappers apart then roll up in a cylinder shape, and slice them into the width you prefer. I sliced mine about .5cm thickness. Then slice the ribbons in half to make shorter lengths.
- Place the wrapper ribbons into a bowl.
TO ASSEMBLE
- Roughly divide the prawn mixture into 12 portions. Shape each portion into a rough shaped ball and place into the wrapper ribbons.
- Scoop the ribbons around the prawn mixture and shape into a ball, squeezing lightly with your hands to secure the ribbons on the outside. (You can trim overhanging ribbons off and return them to the bowl to use again).
- Place onto a lined baking tray. Repeat with remaining prawn mixture and wrapper ribbons. Cover and chill until ready to cook.
- TIP: Save any leftover 'ribbons' to quickly deep fry after cooking the prawn balls. They are lovely and crunchy and nice to snack on. Discard though if preferred.
TO COOK
- Pour enough oil into a wok or saucepan to come one-third up the sides. Heat over a medium-high heat until oil reaches 180°C (when oil is ready, a cube of bread turns golden in 15 secs).
- Cook the prawn balls, in batches, for 3-4 minutes or until pastry is golden brown and prawns are cooked through. Drain on paper towel quickly then transfer to a wire rack. Serve hot with your desired dipping sauce or sauces.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use large size and eggs are 55-60 g each, unless specified. - PRAWNS
I use 500g fresh green banana prawns (whole, with shells). If you prefer frozen prawn meat, that works too — use around 300g and thaw it in the fridge or under cool running water. Make sure to pat the prawns very dry with paper towel before chopping, as excess moisture can loosen the mixture. - SPRING ROLL WRAPPERS
I buy my spring roll wrappers from the freezer section at Coles — they separate easily and slice cleanly. Avoid the Woolworths brand, as they tend to stick together and tear. You may need slightly more or less pastry depending on how thickly you wrap each ball. - THAWING THE WRAPPERS
Place the frozen wrappers in the fridge for about an hour before slicing. Slow thawing helps reduce condensation, which means fewer tears and cleaner strips. - IF MIXTURE FEELS TO WET
Different prawns release different amounts of moisture. If your mixture feels a little too loose to form rough balls, simply mix through a small amount of extra cornflour until it thickens slightly. They don’t need to be perfectly firm — just able to hold their shape.
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