crispy vietnamese prawn cakes
- ¼ cup (35g) plain flour
- ½ teaspoon baking powder
- 1 teaspoon sea salt flakes
- ⅓ cup (80ml) water
- 4 green onions, trimmed and finely chopped
- ½ cup coriander leaves
- 2 sebago (starchy) potatoes, peeled and finely shredded (you’ll need 1 cup)
- 1kg green (raw) king prawns, peeled, cleaned and halved
- 2 teaspoons sesame seeds
- vegetable oil, for shallow frying
spicy dipping sauce
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon caster sugar
- 1 small red chilli, finely chopped
- To make the spicy dipping sauce, place the lime juice, fish sauce, sugar and chilli in a small bowl. Mix to combine and set aside.
- Place the flour, baking powder and salt in a large bowl and mix to combine. Add the water and mix to form a smooth paste. Add the onion, coriander, potato and prawns and mix to combine. Add the sesame seeds and fold to combine.
- Heat 2cm of the oil in a deep-sided non-stick frying pan over high heat. In batches, spoon ¼-cup portions of the prawn mixture into the pan and flatten slightly. Cook for 1–2 minutes each side or until golden and cooked through. Drain on absorbent kitchen paper and keep warm.
- Place the prawn cakes on a serving plate and serve with the dipping sauce. Serves 4 as a starter
Wine note: plump and juicy prawns, in the lightest of crispy batters, welcome the uplifting fruitiness of Cloudy Bay Sauvignon Blanc. Hints of lemongrass in the wine will make the Vietnamese flavours sing.
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