Prawn Cakes with Cucumber Dipping Sauce

These prawn cakes are delicious eaten hot or cold.

June 26, 2017

Ingredients

For the Cucumber Dipping Sauce
  • 2 tablespoons caster (superfine) sugar
  • 1 small Lebanese (short) cucumber
  • 1 small red Asian shallot or French shallot, thinly sliced
  • 1 small red chilli, sliced into thin rings
  • 1 tablespoon rice vinegar
  • 1 lb 2 oz raw prawns (shrimp), peeled and deveined
  • 2 teaspoons finely chopped lemongrass, white part only
  • 3 kaffir lime leaves, finely chopped
  • 1 small red or green chilli, seeded and finely chopped
  • 2 teaspoons lime juice
  • 2 teaspoons fish sauce
  • 1 free-range egg white
  • 2 tablespoons chopped coriander (cilantro) leaves
  • 2 tablespoons chopped mint
  • 2/3 cup panko (Japanese breadcrumbs)
  • vegetable oil, for brushing

Instructions

Put the prawns into the bowl of a food processor and pulse for about 10 seconds until roughly chopped. Add the lemongrass, lime leaves, chilli, lime juice, fish sauce, egg white, coriander and mint. Pulse for about 10 seconds more, or until just combined. Do not over-process.

Transfer to a bowl and stir in the panko. Slightly wet your hands to make handling the mixture easier, then form into about 16 small patty shapes, about 5 cm (2 inches) round. Place the patties in a single layer on a plate, then chill in the fridge for 30 minutes.

Meanwhile, make the dipping sauce. Put the sugar in a small bowl with a large pinch of salt and add 2 tablespoons hot water, stirring to dissolve the sugar. Leave to cool.

Peel the cucumber, halve it lengthways, scrape out the seeds using a teaspoon, then dice. Divide the cucumber, shallot and chilli among a couple of small serving dishes. Stir the vinegar into the cooled sugar liquid, then pour this liquid over the vegetables.

Heat a chargrill pan over medium heat. Brush the prawn patties lightly with vegetable oil and cook for 2–3 minutes on each side, until lightly browned and cooked through. Drain on paper towel. The patties can be eaten hot, warm or cold, accompanied by the dipping sauce.

If transporting, arrange the prawn cakes in single layers between sheets of baking paper. Take the dressing in an airtight container.

About this recipe

“These prawn cakes are delicious eaten hot or cold. If going on a picnic, chill them before leaving and keep them chilled until it’s time to eat. For a barbecue, take them raw and cook them on-site, serving them hot. You could also try wrapping them in lettuce leaves to serve.” – Katy Holder

Recipes excerpted with permission from A Moveable Feast by Katy Holder. Photography: Natasha Milne. Published by Hardie Grant Books April 2017.

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Ingredients

For the Cucumber Dipping Sauce
  • 2 tablespoons caster (superfine) sugar
  • 1 small Lebanese (short) cucumber
  • 1 small red Asian shallot or French shallot, thinly sliced
  • 1 small red chilli, sliced into thin rings
  • 1 tablespoon rice vinegar
  • 1 lb 2 oz raw prawns (shrimp), peeled and deveined
  • 2 teaspoons finely chopped lemongrass, white part only
  • 3 kaffir lime leaves, finely chopped
  • 1 small red or green chilli, seeded and finely chopped
  • 2 teaspoons lime juice
  • 2 teaspoons fish sauce
  • 1 free-range egg white
  • 2 tablespoons chopped coriander (cilantro) leaves
  • 2 tablespoons chopped mint
  • 2/3 cup panko (Japanese breadcrumbs)
  • vegetable oil, for brushing
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