Whipped Egg White for Light Prawn Balls

A stodgy prawn ball is almost always over-bound or under-aerated. Blitz the prawns only briefly with salt, a little sesame oil and a restrained amount of cornflour — just enough to bind — because over-processing toughens the paste. Separately whisk an egg white to a soft foam and fold it gently through, so trapped air lightens the mixture rather than heavy filler. Shape with wet hands and fry at a controlled, hot temperature (around 340°F / 170°C) so the balls set and puff rather than soaking up oil. Air and heat, not breadcrumbs or extra starch, give a tender ball.