Tuesday, May 18, 2010
Here’s a fantastic Prawn Cakes recipe I’d like to share with you. Golden crunchy panko on the outside, the inside is tender and chock full of goodness! The magic mixture here is the chopped prawns, mashed potatoes, coriander, scallions, and Serrano chilies which are all seasoned with fish sauce, sea salt, and some freshly ground white pepper. Sounds good? Even better, it tastes great. I hope you will try making these prawn cakes. Enjoy.
454 g (1 lb) Frozen Peeled Prawns, thawed and tail off
3 Medium Yellow Flesh Potatoes, peeled, cooked and mashed
3 Tbsp Chopped Fresh Coriander
2 Stalk Scallions, finely sliced
2 Serrano Chilies, seeded and finely chopped
2 Thai Bird's Eye Chilies, finely chopped (optional)
2 Cloves Garlic, peeled and finely chopped
2 Tbsp Fish Sauce
½ tsp Sea Salt
¼ tsp Freshly Ground White Pepper
6 Tbsp Panko (Japanese Bread crumbs)
1 Large Egg
Panko (Japanese Bread crumbs) for coating
Peanut or Vegetable Oil for frying
In a large mixing bowl, combine all the ingredients and refrigerate for 30 minutes.
Gently shape the mixture into 24 portions of 1 ½-inch ball. (About the size of a golf ball) Roll in breadcrumbs and flatten each ball to make a round flat cake.
Heat the oil in a large cast-iron pan or non-stick pan until hot. Lower the heat to medium and shallow fry the prawn cakes for about 2 minutes on each side. Remove with a slotted spoon and drain on paper towels and serve warm. Serve warm.