Name: Thai Prawn Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 30
Ingredients: 800g raw prawn meat, roughly chopped; 1 teaspoon grated fresh ginger; ½ cup finely chopped coriander leaves and stems; 2 spring/green onions, finely sliced; 1 long red chilli, deseeded, finely sliced; 1 tablespoon each soy sauce, dry sherry and cornflour; 1 teaspoon each caster sugar and sesame oil; 1 egg, lightly beaten; Thai Dipping Sauce, to serve (see below)

Thai Prawn Cakes

Combined with the dipping sauce these tasty Thai morsels won't last long!

Serves 30

Prep

15M

Cook

15M

Total

30M

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Ingredients

800g raw prawn meat, roughly chopped

1 teaspoon grated fresh ginger

½ cup finely chopped coriander leaves and stems

2 spring/green onions, finely sliced

1 long red chilli, deseeded, finely sliced

1 tablespoon each soy sauce, dry sherry and cornflour

1 teaspoon each caster sugar and sesame oil

1 egg, lightly beaten

Thai Dipping Sauce, to serve (see below)

Method

Combine all ingredients in the bowl of food processor and pulse until a chunky mixture is formed. Using slightly wet hands shape heaped tablespoons of mixture into patties.

Heat 1-2 tablespoons vegetable oil in a large non-stick frying pan over medium high heat. Cook patties in batches for 2-3 min each side or until golden brown and cooked through. Drain on paper towel. Serve with Thai Dipping Sauce and cucumber ribbons.

THAI DIPPING SAUCE
Heat ¼ cup white vinegar, ½ cup caster sugar and 2 tablespoons water in a small saucepan over medium heat, stirring until sugar dissolves. Boil for 1 min then let cool. Add 2 teaspoons fish sauce and top with some colourful chopped vegetables if you like.

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Ingredients

Method

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