Nasturtium wrapped Prawn Balls

I watched a program about a man travelling to the far corners of Japan finding what I can only describe as unique food communities and ingredients. I have sadly forgotten the name of the program but what I do remember are the prawn balls he made, they looked incredible.

He used a root vegetable I am sure I will never find in the UK and he wrapped the prawn balls before cooking them in a leafy herb that was also unknown to me but the dish looked so delicious.

I couldn’t stop thinking about the prawn balls and how I could make them without the special ingredients. In the end my inspiration came from what I had in the fridge, and from the garden where the nasturtiums had a second growing spout. I use the nasturtium flowers in some dishes but a friend gave me a nasturtium leaf to eat and they are peppery and delicious. I added come carrot for texture but use what you have have at hand, I will try them with chopped bamboo shoots next time.

Nasturtium wrapped prawn balls

preparation time 10 minutes

cooking time 5-6 minutes/batch for deep frying

serves 6 as a starter or 3 as a main course with rice


  • 20 fresh or defrosted, de venined, King Prawns
  • 2 medium potatoes
  • 2 tbsp corn flour (more if the mixture is too wet)
  • 1 carrot, peeled and cubed fine
  • Chopped coriander
  • Salt & Pepper – a pinch
  • Nasturtium leaves, shredded fine
  • Rapeseed oil for dee frying
  • Hoisin sauce

Chop the prawns, either by hand or in the food processor for 20 seconds. Leave a few pieces chunky.

Peel and grate the potato on the finest setting on the grater and add to the prawns with chopped coriander and cornflour. Sprinkle over some salt and pepper and mix gently. Don’t over work the mixture and leave to cook and set in the fridge for about 10 minutes.

Shape the mexture in to balls, they don;t have to be super firm so don’t worry if they don’t stay exactley in shape.

Heat oil in a pan.

Roll the balls in the shredded nasturtiums and place in the hot oil and fry until the balls are golden brown and have a slight “bounce” to touch.

Drizzle the prawn balls with hoisin sauce and serve. They are great on their own but if you want it as a main course they will be great with rice and a bit more hoisin sauce.

Nasturtium wrapped prawn balls

This recipe is an absolute keeper and I can’t wait to make them again!

They are not Halloween inspired at all except you might eat too many, well I did but I couldn’t help myself!

I am bringing them to the always lovely Angie’s Fiesta Friday. Fiesta Friday is the best foodie blog party around, come on over, click on this link and have a look, get hungry and get inspired!

5 Responses to “Nasturtium wrapped Prawn Balls”
  1. chef mimi says:

    My goodness these are gorgeous! And they sound wonderful.

  2. Gail says:

    Interesting. 🤔🍃🍤

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  1. […] Nasturtium Wrapped Prawn Balls […]

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