Sesame Spiced Prawn Cakes
Sesame Spiced Prawn Cakes
Ingredients
For the Prawn Cakes
- 350 g raw prawns, peeled and deveined
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 2 garlic cloves
- 2 lemongrass
- 1/2 red chili, large
- 4 kaffir lime leaves
- 1 bunch coriander stalks
- 1 teaspoon ginger, grated (approximate)
- 2 egg whites
- 80 g green beans, sliced
- 2 green shallots, chopped
- 1 handful coriander leaves, chopped
To Coat
- 1/4 cup white sesame seeds, as needed
For Frying
- 1/2 cup neutral oil, such as macadamia or vegetable oil, as needed for shallow frying
For the Dressing
- 2 teaspoons sugar
- 4 tablespoons lime juice
- 4 teaspoons fish sauce
- 1 tablespoon coriander, chopped
- 1 tablespoon chili, chopped
For the Salad
- 1/4 cup coriander, picked
- 1 handful cherry tomatoes
- 1 handful bean sprouts
- 3 green shallots, chopped
- 1 tablespoon toasted crushed peanuts, (optional)
Instructions
- 1
In a food processor, blitz the coriander stalks, red chili, kaffir lime leaves, lemongrass, garlic, and ginger until finely chopped.
⏱️ 3 min
- 2
Add the peeled and deveined raw prawns and egg whites to the food processor with the blitzed aromatics. Pulse for a few seconds until the prawns are roughly chopped but not a smooth paste.
⏱️ 2 min
- 3
Transfer the prawn mixture to a mixing bowl. Add the sliced green beans, chopped green shallots, and chopped coriander leaves. Mix well to combine.
⏱️ 3 min
- 4
Season the mixture with 1 teaspoon of soy sauce and 1 teaspoon of fish sauce. Mix thoroughly.
⏱️ 1 min
- 5
Take small portions of the mixture and shape them into little cakes, about 1 1/2 to 2 inches in diameter. Roll each cake in white sesame seeds to coat evenly.
⏱️ 8 min
- 6
Arrange the shaped prawn cakes on a plate or tray and chill them in the refrigerator for 15 minutes to allow them to firm up.
- 7
While the prawn cakes are chilling, prepare the dressing. In a small bowl, whisk together the sugar, lime juice, 4 teaspoons of fish sauce, chopped coriander, and chopped chili until the sugar is dissolved.
⏱️ 3 min
- 8
Prepare the salad by combining the picked coriander, cherry tomatoes, bean sprouts, and chopped green shallots in a bowl. If using, add the toasted crushed peanuts.
⏱️ 3 min
- 9
Heat a neutral oil (such as macadamia or vegetable oil) in a large skillet or frying pan over medium heat, ensuring there's enough oil for shallow frying (about 1/2 inch deep).
⏱️ 2 min
- 10
Once the oil is hot, carefully place the chilled prawn cakes into the pan, ensuring not to overcrowd it. Shallow fry for 2-3 minutes per side, or until golden brown and cooked through.
⏱️ 8 min
- 11
Remove the cooked prawn cakes from the pan and place them on a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min
- 12
Serve the Sesame Spiced Prawn Cakes immediately with the prepared dressing and a side of the fresh salad.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sesame Spiced Prawn Cakes
For the Prawn Cakes
- 350 g raw prawns, peeled and deveined
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 2 garlic cloves
- 2 lemongrass
- 1/2 red chili, large
- 4 kaffir lime leaves
- 1 bunch coriander stalks
- 1 teaspoon ginger, grated (approximate)
- 2 egg whites
- 80 g green beans, sliced
- 2 green shallots, chopped
- 1 handful coriander leaves, chopped
To Coat
- 1/4 cup white sesame seeds, as needed
For Frying
- 1/2 cup neutral oil, such as macadamia or vegetable oil, as needed for shallow frying
For the Dressing
- 2 teaspoons sugar
- 4 tablespoons lime juice
- 4 teaspoons fish sauce
- 1 tablespoon coriander, chopped
- 1 tablespoon chili, chopped
For the Salad
- 1/4 cup coriander, picked
- 1 handful cherry tomatoes
- 1 handful bean sprouts
- 3 green shallots, chopped
- 1 tablespoon toasted crushed peanuts, (optional)
Instructions
- 1
In a food processor, blitz the coriander stalks, red chili, kaffir lime leaves, lemongrass, garlic, and ginger until finely chopped.
⏱️ 3 min - 2
Add the peeled and deveined raw prawns and egg whites to the food processor with the blitzed aromatics. Pulse for a few seconds until the prawns are roughly chopped but not a smooth paste.
⏱️ 2 min - 3
Transfer the prawn mixture to a mixing bowl. Add the sliced green beans, chopped green shallots, and chopped coriander leaves. Mix well to combine.
⏱️ 3 min - 4
Season the mixture with 1 teaspoon of soy sauce and 1 teaspoon of fish sauce. Mix thoroughly.
⏱️ 1 min - 5
Take small portions of the mixture and shape them into little cakes, about 1 1/2 to 2 inches in diameter. Roll each cake in white sesame seeds to coat evenly.
⏱️ 8 min - 6
Arrange the shaped prawn cakes on a plate or tray and chill them in the refrigerator for 15 minutes to allow them to firm up.
- 7
While the prawn cakes are chilling, prepare the dressing. In a small bowl, whisk together the sugar, lime juice, 4 teaspoons of fish sauce, chopped coriander, and chopped chili until the sugar is dissolved.
⏱️ 3 min - 8
Prepare the salad by combining the picked coriander, cherry tomatoes, bean sprouts, and chopped green shallots in a bowl. If using, add the toasted crushed peanuts.
⏱️ 3 min - 9
Heat a neutral oil (such as macadamia or vegetable oil) in a large skillet or frying pan over medium heat, ensuring there's enough oil for shallow frying (about 1/2 inch deep).
⏱️ 2 min - 10
Once the oil is hot, carefully place the chilled prawn cakes into the pan, ensuring not to overcrowd it. Shallow fry for 2-3 minutes per side, or until golden brown and cooked through.
⏱️ 8 min - 11
Remove the cooked prawn cakes from the pan and place them on a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min - 12
Serve the Sesame Spiced Prawn Cakes immediately with the prepared dressing and a side of the fresh salad.
⏱️ 1 min