Coconut seafood cakes

Coconut seafood cakes

Bánh dua hải sản

Real Vietnamese Cooking
Michael Fountoulakis

This tasty snack could also be made in a smaller size and served as finger food with drinks. If you can't get hold of sweet potatoes, just use regular potatoes.


Quantity Ingredient
100g plain flour
2 tablespoons rice flour
1/2 teaspoon baking powder
1/3 teaspoon salt
1 egg yolk
1 teaspoon rice vinegar
80ml coconut milk
1 small squid
4 raw prawns, peeled, deveined and chopped into 2 cm pieces
50g crabmeat
2 teaspoons fish sauce
1/4 teaspoon freshly ground black pepper
1 pale-fleshed sweet potato
vegetable oil, for deep-frying
Vegetable pickle, to serve
or Classic dipping sauce, to serve


  1. Sift the flour and rice flour into a bowl. Add the baking powder, the egg yolk, vinegar, coconut milk and 125 ml salt and sugar, then make a well in the centre. Add water to the well then mix to form a batter. Cover with a damp cloth and leave to rest for 15 minutes.
  2. Clean the squid by holding the body with one hand and the head with the other. Gently pull, taking care not to burst the ink sac; the head and tentacles will come away. Remove the clear cartilage, rinse the squid inside and out, then pat dry. Using a sharp knife, cut the head from the tentacles and discard the head.
  3. Cut the body open and rinse away any membranes from the surface. Lay the squid flat on a board, with the inside facing up. Cut the body and the tentacles into 2 cm pieces.
  4. Marinate the squid, prawns and crabmeat in the fish sauce and pepper for 15 minutes.
  5. Peel the sweet potato and cut into thin strips about 4 cm long.
  6. Mix the sweet potato and seafood into the batter.
  7. Heat about 12 cm of oil in a wok or deep saucepan. To test the oil, place the tip of a wooden chopstick into the oil -when bubbles slowly rise to the surface, the oil is hot enough to use.
  8. Gently place a mould or ladle into the hot oil to heat up; this will prevent the cakes sticking to the mould. Remove from the oil and place 2 generous tablespoons of the mixture into the mould. Lower into the hot oil. When the cake floats, turn it over and remove the mould from the oil. Cook for 3-4 minutes, until golden brown.
  9. Remove from the oil and drain on paper towel. Repeat with the remaining batter.
  10. Serve hot, with the pickle or dipping sauce.
Real Vietnamese Cooking
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