These delicious prawn cakes are a breeze to make. I had bought a bag of frozen prawn cutlets which were a bit small so I used them up by transforming them into these delightful snacks.
Tips: Leaving the mixture in the fridge for an hour makes them a lot easier to handle. As there is no filler used, just prawn meat, the mixture is a bit harder to shape. I used an ice cream scoop so that all the patties would be roughly the same shape and it was easier to spoon them out of the bowl.
Don’t overcook the prawn cakes – only a few minutes on each side is enough until they are golden…
1 kg raw peeled and deveined prawns
1 large finely crushed garlic clove
2 tblsp chopped coriander leaves and stems
1 or 2 tsps sambal chili paste, or freshly minced hot peppers
1 tsp kosher salt (you can always start with 3/4 teaspoon, then cook some to taste, and adjust)
1/2 tsp fish sauce
1 tsp brown sugar
1/2 teaspoon turmeric
pinch of cayenne
Panko breadcrumbs as needed
vegetable oil for frying
Place first 9 ingredients in a food processor
Pulse into a thick paste but not too fine a puree
Scrape into a bowl, cover and leave in fridge for at least an hour
Using an ice cream scoop, drop them into a bowl of panko crumbs and shape into patties
Heat vegetable oil and fry the patties for about 2-3 minutes on each side or until golden.
Don’t leave in for too long as prawn meat cooks very quickly
Serve with a Thai Style Dipping Sauce
Bon Appetit! 🙂