Fried prawn cakes

Fried prawn cakes

By
From
The Complete Asian Cookbook
Serves
4–6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 spring onion, finely chopped
pinch freshly ground black pepper
oil, for deep-frying
Garlic, chilli and fish sauce, to serve

Prawn paste

Quantity Ingredient
500g raw prawns, peeled and deveined
1 egg white
60g pork fat, finely chopped
1 tablespoon oil
1 tablespoon fish sauce
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper

Method

  1. To make the prawn paste, put the prawns through a mincer using a fine blade (you will need to do this twice), or chop very finely in a food processor. Add all of the remaining ingredients and stir well to combine.
  2. Mix the prawn paste with the spring onion and pepper and stir to combine, then take a little of the mixture at a time and use lightly oiled hands to form into small patties.
  3. Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the shrimp cakes, in batches, for about 3 minutes each, or until golden and crisp. Drain on paper towel and serve hot with rice, the soup and nước chấm (garlic, chilli and fish sauce).
  4. These cakes are also suitable for serving as appetisers with lettuce leaves and chopped fresh coriander or mint. Wrap in lettuce, adding a sprinkling of herbs and dip in nuóc châm. Eat immediately. The mixture may also be barbecued over coals or grilled on sticks of sugar cane.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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