泰式蝦餅Thai Prawn Cakes

Prep 25 min·Cook 15 min·Rest 30 min

1. 1You're here
   Step 1.

   Pound or chop the garlic and coriander stalks with the white pepper to a paste.

   2 cloves Garlic1 tbsp Coriander stalks, finely chopped½ tsp White pepper

   Knife work
2. 2
   Step 2.

   Roughly chop a third of the prawns into pea-sized pieces. Blitz the rest with the garlic paste, fish sauce, sugar, egg white and cornflour to a sticky paste.

   400 g Raw peeled king prawns, deveined2 cloves Garlic2 tsp Fish sauce1 tsp Sugar1 Egg white1 tbsp Cornflour

   Knife workBlend / purée

   Wok-chan's tip鑊仔貼士

   The chopped pieces give the cakes a juicy bite inside the springy paste.
3. 3
   Step 3.

   Mix in the chopped prawns and slap the paste against the bowl 20–30 times until springy. Chill for 30 minutes to firm up.

   400 g Raw peeled king prawns, deveined

   30 min
4. 4
   Step 4.

   With wet hands, shape into 12 flat cakes about 5 cm across and press each into the panko to coat all over.

   400 g Raw peeled king prawns, deveined80 g Panko breadcrumbs

5. 5
   Step 5.

   Heat the oil to 170°C and fry 4 at a time for 3–4 minutes, turning once, until deep golden. Drain on kitchen paper.

   1 l Oil for deep-frying400 g Raw peeled king prawns, deveined

   4 minDeep-fry
6. 6
   Step 6.

   Serve hot with plum sauce.

   400 g Raw peeled king prawns, deveined6 tbsp Plum sauce (or sweet chilli sauce), to dip