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Luke Nguyen's Greater Mekong recipes

Prawn cakes recipe

Created by Luke Nguyen

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Cuisine: Cambodian

Ingredients

125g tempura flour
200g raw prawn (shrimp) meat, finely chopped
Vegetable oil, for deep-frying

Lime dipping sauce
250ml lime juice
1 tsp freshly black ground pepper
1 tsp sea salt

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Preparation

Combine the lime dipping sauce ingredients in a bowl and stir until the salt has dissolved. Set aside.

In a mixing bowl, whisk the flour with 185ml water to form a smooth batter.

Add the prawn meat and mix again. Heat 80ml of vegetable oil in a large frying pan over a medium heat. In a wok, also heat enough vegetable oil for deep-frying to 180˚C (350˚F), or until a cube of bread dropped in the oil browns in 15 seconds.

For each prawn cake, add 2 tablespoons of the prawn mixture to the frying pan; as soon as the mixture hits the pan, flatten each cake, using the spoon or a spatula, to about 2.5mm.

Fry for 1 minute, then transfer to the wok and deep-fry for 5 minutes on each side. Drain on paper towels.

Serve warm, with the lime dipping sauce.

If you enjoyed this Prawn cakes recipe then browse more Cambodian recipes, side dish recipes, seafood recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.

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Flouring a cake tin

Try to use the same sort of fat as is used for the cake mixture. Smear the fat evenly all over the inside of the tin (making sure you get into the corners) using a piece of absorbent kitchen paper.

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A pale brown tuber, yam bean has a white, crisp and slightly sweet flesh that is used most notably in popiah, a type of spring roll or finely sliced in rojak. (Also known as jicama).