These prawn cakes are a simple and delicious treat. I rarely, if ever, buy prawns since the hubs doesn’t like them. But we had hot pot with some friends over the weekend and had some leftover prawns – just enough to make a half recipe.
You can use a food processor to blend the ingredients together but I was lazy to schlep the food processor out and just chopped the prawns finely. The hubs also enjoyed the chunkier bits of prawn (yes, he ate these). I reduced the amount of flour as I wanted the prawn flavor to shine through.
Fried Prawn (Shrimp) Cakes
(taken and adapted from Nigella Lawson’s book “How to Eat”; click here for recipe)
- 1/2 pound shrimp/prawns, washed and peeled
- 1 garlic clove
- 2 scallions (spring onions), chopped
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 4 teaspoons sherry
- Olive oil for frying
- Lime wedges (optional)
- Chili sauce (e.g., Sriracha) (optional)
- Process the prawns, garlic, salt, flour, sherry in the food processor till smooth, or desired consistency (if you want prawn chunks). If not using food processor, chop prawns and combine rest of ingredients.
- Mix in the chopped spring onions.
- Transfer into bowl, cover with cling wrap and let stand for about an hour.
- Heat oil in pan (about 2 inches), drop prawn cake batter in drops of 1 heaping tablespoon and cook for about 2 minutes for each side, or until golden brown.
- Drain on rack/paper towels.
- Serve warm. You can squeeze lime on top of the cakes before eating. The cakes are yummy with chili sauce as well.