Crispy Golden Prawn Pancake (Part 1: The Filling)
Crispy Golden Prawn Pancake (Part 1: The Filling)
Ingredients
- 150 grams shrimp paste
- 1 kilogram prawns
- 1 dash white pepper
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon rice wine
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 stalks spring onion, finely chopped
- 4 shallots, small, finely chopped
- 1 tablespoon cornstarch
- 1 egg white
- 1/2 tablespoon mayo
Instructions
- 1
Deshell and devein the prawns.
⏱️ 10 min
- 2
Add 1 teaspoon of sugar to the cleaned prawns. Massage the sugar into the prawns, then rinse them thoroughly with water.
⏱️ 3 min
- 3
Pat the prawns thoroughly dry with paper towels. This step is crucial for achieving the desired texture.
⏱️ 2 min
- 4
Chop the dried prawns into small, bite-sized pieces.
⏱️ 5 min
- 5
In a mixing bowl with the chopped prawns, add the 150 grams of shrimp paste.
⏱️ 1 min
- 6
Add a dash of white pepper, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, 1 teaspoon of rice wine, 1/2 teaspoon of salt, the finely chopped spring onion, the 4 small finely chopped shallots, 1 tablespoon of cornstarch, 1 egg white, and 1/2 tablespoon of mayo to the bowl.
⏱️ 2 min
- 7
Mix all the ingredients thoroughly until well combined and the mixture is uniform.
⏱️ 2 min
- 8
Cover the bowl with cling wrap and let the prawn filling rest in the refrigerator for at least 30 to 45 minutes. This chilling time is essential for the flavors to meld and the mixture to firm up.
⏱️ 45 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Golden Prawn Pancake (Part 1: The Filling)
- 150 grams shrimp paste
- 1 kilogram prawns
- 1 dash white pepper
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon rice wine
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 stalks spring onion, finely chopped
- 4 shallots, small, finely chopped
- 1 tablespoon cornstarch
- 1 egg white
- 1/2 tablespoon mayo
Instructions
- 1
Deshell and devein the prawns.
⏱️ 10 min - 2
Add 1 teaspoon of sugar to the cleaned prawns. Massage the sugar into the prawns, then rinse them thoroughly with water.
⏱️ 3 min - 3
Pat the prawns thoroughly dry with paper towels. This step is crucial for achieving the desired texture.
⏱️ 2 min - 4
Chop the dried prawns into small, bite-sized pieces.
⏱️ 5 min - 5
In a mixing bowl with the chopped prawns, add the 150 grams of shrimp paste.
⏱️ 1 min - 6
Add a dash of white pepper, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, 1 teaspoon of rice wine, 1/2 teaspoon of salt, the finely chopped spring onion, the 4 small finely chopped shallots, 1 tablespoon of cornstarch, 1 egg white, and 1/2 tablespoon of mayo to the bowl.
⏱️ 2 min - 7
Mix all the ingredients thoroughly until well combined and the mixture is uniform.
⏱️ 2 min - 8
Cover the bowl with cling wrap and let the prawn filling rest in the refrigerator for at least 30 to 45 minutes. This chilling time is essential for the flavors to meld and the mixture to firm up.
⏱️ 45 min