To inform entertain and excite my kids, Jamie, Patrick, Aaron & Sarah Middleburgh, our family and friends.

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Hong Kong

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Prawn Balls on Spinach

Middleburgh Recipes #2

Last week a Google'r from Chile accessed the "Middleburgh" sea food & safron rissotto recipe. This reminded me that I had intented to post a series of Middleburgh HK house recipes for the benefit of my sons (who can't boil an egg and who claim to subsist on Chinese takeaways). They do recognise that after 6 years living in Hong Kong they could embarrass themselves when they take me to chinese restaurants in Dublin but their desire for chinese food seems to win out.., every time.

Prawn Balls and Baby Spinach

This fusion dish (thai/chinese) is derived from Thai Prawn Balls and was knocked up as a spicy alternative to cantonese prawns with choi(vegetables), it serves 2 - 3 persons


  1. shell, wash and mince prawns
  2. chop corriander into very small bits (like chopping parsley)
  3. Mix the prawns meat, chopped corriander, salt, sugar, white pepper powder, egg white and seaseme oil.
  4. Heat 1 - 2 cups of cooking oil into a deep frying pan, lower heat to medium, use a tablespoon to spoon out the prawn mixture and put into the deep frying pan one by one. Keep turning the prawn balls so that all sides are cooked evenly. Cook the prawn balls for 3 minutes until slight brown. Put aside.
  5. Grate the garlic cloves
  6. Heat 1 tablespoon of cooking oil into a frying pan, put in the grated garlic and stir try 1 minute, then put in the baby spinach and ginger and stir fry for 5 minutes, put in salt to taste, put the baby spinach to a plate and put the prawn balls on top.
I will post photos for other typical Middleburgh HK meals with a brief description in my photoblog You (friends, Chilians, sons and others ) are invited to use the feedback link there/here to request the recipes.

For anye who are shocked at how non kosher the meals are .... welcome to China !!!

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