Spicy battered fish balls on skewers

This is a recipe that I have adapted from Pat Chapman's "Kinga Nishat" recipe - Skewered spicy batter prawns.

Basa is an excellent firm and flavoursome fish that is also sustainable. It is a good substitute for prawns.

When I made this with masa harina it did not stick well to the fish, however it was really tasty so it will be made again, with the proper ingredients next time.

Spicy battered fish balls on skewers

Spicy battered fish balls with pillau rice
Servings:	Serves 4
Calories per serving:	192
Ready in:	1 hour 10 minutes
Prep. time:	55 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	16th November 2013

Best recipe review Barbecued batter? 4.53/5 That's a new one on me - better than frying though Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 packs basa fillets (about 650 g)
• 4 tablespoons freshly squeezed lemon juice
• 1 tablespoon freshly Crushed garlic
• 1 tablespoon freshly grated root ginger
• 2 eggs - beaten
• 4 tablespoons single cream
• 2 tablespoons gram flour
• 1 teaspoon lovage seeds
• ½ teaspoon turmeric
• ½ teaspoon fine sea salt

Method

1. Cut the basa fillets into skewerable chunks - you may need to fold the basa as you skewer it if it's very thin.
2. Add the basa, garlic, ginger and lemon juice to a lock and lock box, close, shake well and refrigerate for 30 minutes or so to marinade.
3. Whisk the egg in another bowl and add the remaining ingredients. The consistency should be like double cream. Adjust by adding more flour or cream.
4. Pour the egg mixture into the Lock and Lock box, close and shake like mad.
5. Refrigerate for a further 15 minutes.
6. Skewer the basa and barbecue for 10 to 15 minutes or alternatively, shallow fry in ghee or butter and skewer before serving.

Variations

Try this with large king prawns, scampi or crayfish.

Chef's notes

When I came to make this i discovered that I had run out of gram flour. I made it with masa harina and a little plain flour to get to the consistency of double cream. Plain flour or self raising flour would be just as good if you did not have gram flour

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