Alice Rose Combining pork and prawns in one mixture gives you the best of both: the richness and fat content of pork mince keeps the balls juicy, while finely chopped prawns add a distinct sweetness and a slightly different texture that pork alone doesn’t have.
Ginger, garlic and spring onion run right through the mixture, so the flavour carries through every bite rather than sitting only in a dipping sauce on the side.
They take about thirty minutes from start to finish and work well as a starter or a light meal with rice.
Why Finely Chopping the Prawns Rather Than Mincing Them Gives a Better Texture
Prawns blitzed completely smooth in a food processor lose much of their distinct texture, blending so thoroughly into the pork that you’d struggle to tell they were there at all.
Finely chopping them by hand instead keeps small, identifiable pieces of prawn throughout the mixture, giving each ball little pockets of sweetness and a slightly different bite against the softer pork.
Squeezing out any excess moisture from the prawns before mixing also matters, since prawns release liquid as they’re chopped, and too much of that liquid in the mixture can make the balls difficult to hold together and shape properly before frying.
Ingredients for Gordon Ramsay Pork and Prawn Balls
- 300g pork mince
- 200g raw prawns, peeled, deveined and finely chopped
- 2 spring onions, finely sliced
- 2 garlic cloves, finely chopped
- 1 tbsp grated fresh ginger
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 egg
- 2 tbsp cornflour
- Vegetable oil, for frying
- Sweet chilli sauce, to serve
How to Make Gordon Ramsay Pork and Prawn Balls — Step by Step
Step 1 — Prepare the Prawns
Finely chop the prawns by hand, then squeeze gently in a clean tea towel to remove any excess liquid.
Step 2 — Combine the Mixture
In a large bowl, combine the pork mince, chopped prawns, spring onions, garlic, ginger, soy sauce and sesame oil.
Step 3 — Bind
Add the egg and cornflour, mixing thoroughly until the mixture comes together and feels slightly tacky.
Step 4 — Shape
Wet your hands slightly and shape the mixture into balls, roughly the size of a golf ball.
Step 5 — Heat the Oil
Heat about 2cm of vegetable oil in a wok or deep frying pan to 170–180°C.
Step 6 — Fry
Fry the balls in batches for 5–6 minutes, turning occasionally, until deep golden and cooked through.
Step 7 — Drain and Serve
Drain on kitchen paper and serve immediately with sweet chilli sauce for dipping.
My Top Tips for the Best Gordon Ramsay Pork and Prawn Balls
Chop the prawns by hand rather than blitzing them, as this keeps distinct texture in the mixture rather than blending it into the pork completely.
Squeeze excess moisture from the chopped prawns before mixing, as too much liquid will make the balls difficult to shape and hold together.
Keep the oil at a consistent 170–180°C, as oil that’s too cool will make the balls greasy, while oil that’s too hot will burn the outside before the centre is cooked through.
Don’t overcrowd the pan when frying, as this drops the oil temperature and leads to uneven, greasy results.
Test one ball first if you’re unsure of the seasoning, adjusting the remaining mixture before shaping and frying the rest.
Serving Suggestions
Serve as a starter with sweet chilli sauce for dipping, or alongside steamed rice and stir-fried vegetables for a more substantial meal.
How to Store Gordon Ramsay Pork and Prawn Balls
In the fridge: Store cooked balls in an airtight container in the fridge for up to 2 days. Reheat in a hot oven to crisp back up.
In the freezer: Freeze well, either raw (shaped but uncooked) or cooked, for up to 2 months. Cook from frozen if raw, adding a few extra minutes to the frying time.
Gordon Ramsay Pork and Prawn Balls Recipe
Ingredients
Method
- Finely chop prawns, squeeze out excess liquid.
- Combine with pork, spring onions, garlic, ginger, soy sauce and sesame oil.
- Add egg and cornflour, mix until tacky.
- Shape into balls.
- Heat oil to 170–180°C.
- Fry in batches 5–6 minutes until golden.
- Drain, serve with sweet chilli sauce.
Notes
Frequently Asked Questions About Gordon Ramsay Pork and Prawn Balls
Why are my balls falling apart during frying?
This usually means the mixture had too much excess moisture, or wasn’t bound well enough with egg and cornflour. Squeeze the prawns thoroughly and make sure the mixture feels slightly tacky before shaping.
Can I bake these instead of frying?
Yes — bake at 200°C / 180°C fan / Gas 6 for 18–20 minutes, turning halfway, though the crust won’t be quite as crisp as deep frying gives.
Can I use chicken instead of pork?
Yes — chicken mince works well as a substitute, giving a slightly lighter result while keeping the same method and flavourings.
How do I know when the oil is at the right temperature?
A small piece of bread dropped into the oil should sizzle gently and turn golden in about 30–40 seconds if the oil is at the correct temperature.
