School Prawn Cake

Hello again, welcome back to Jolly Kitchen, my name is Kiet and today’s episode I will guide you to another easy Thai cooking recipe. And the menu for today is ‘school prawn cake with chilli and mayonnaise dipping sauce’. Alright, without further ado, let’s get started!

School Prawn Cake

• 120g school prawns

• 150g tempura flour

• 210ml cold water

• 70g red curry paste

• 1 chicken egg

• 2 kaffir lime leaves

• 30g mayonnaise

• 30g chilli sauce

• 300ml cooking oil

How to make

• Trim off the antenna, rostrum and legs of the prawns. Rinse the prawns and set them aside in a strainer.

• In a mixing bowl, combine tempura flour and cold water. Mix until well combined, ensuring the batter is not too watery or too thick.

• Crack in an egg and add red curry paste to the prawns. Mix until evenly coated.

• Add the prawn mixture to the batter and mix gently with a spatula. Sprinkle thinly sliced kaffir lime leaves on top.

• Heat a saucepan on medium heat with cooking oil. Place egg rings in the pan.

• Use a large serving spoon to scoop 2-3 prawns per cake and drop them into the egg rings. Cook until golden brown on both sides.

• In a small bowl, mix mayonnaise and chilli sauce to make the dipping sauce.

• Serve the prawn cakes with the dipping sauce and enjoy!