Thai Prawn Cakes

By: Danny Chung

Ingredients for Prawn Cakes300gm – Tiger prawns – deshelled, deveined and cut into chunks1 egg3 tabsp red curry paste2 tabsp pork lard (If unavailable, use other type of cooking oil)1 teasp fish sauce1 teasp sugar3 kaffir lime leaves, middle stem removed and leaves finely chopped2-3 water chestnuts – roughly chopped2-3 cups panko crumbsIngredients for Dipping Sauce2 tabsp sugar1 tabsp mirinJuice of 1 lime2 tabsp white vinegar1 clove garlic – finely chopped1 chili – finely chopped¼ teasp saltSimmer above until sugar is meltedSet aside to cool downSprinkle with 2 tabsp roughly crushed roasted peanuts

CookingPut prawns in a blenderAdd 1 eggBlend until the prawns turn into smooth pasteSet aside.Heat pork lard in small potAdd in red curry pasteStir to mix thoroughlySet aside to cool downIn a large bowl, put in the prawn pasteAdd in red curry pastePut in chopped water chestnutsAdd in kaffir lime leavesAdd 1 teasp sugarAdd 1 teasp fish sauceAdd in chopped garlic and mix well.Use an ice cream scoop, dip in water briefly (this will prevent paste from sticking)Scoop paste into a ball (golf ball size) and transfer it on to a large bowl filled with panko crumbsUse a spoon to coat it thoroughlyTransfer it onto a baking tray Press ball lightly to flatten it.Repeat above steps for rest of the pasteHeat oil for deep fryingFry the prawn cakes until light golden brown in colorSet aside.Serve with dipping sauce.Enjoy….