These prawns cakes are sure to impress your loved ones, both in appearance and taste. The tail with the last segment is inserted in the prawn mixture and deep fried, which is eye catching and tempting. An elegant appetizer that is so easy to make. Delicious, they are packed with spices and flavour. A party in your mouth!!!
The prawns are coarsely ground in the food processor along with the onion and green chillies. Mixed with the other ingredients and spices, a dash of beaten egg and cornflour is used to bind the mixture together. Though a bit moist, wetting the hands with water aids in shaping the cakes. Dredged in breadcrumbs, the tail is inserted into the cake just before deep frying. Fried until golden brown, these cakes are hard to resist and vanish in no time.
The prawns are coarsely ground in the food processor along with the onion and green chillies. Mixed with the other ingredients and spices, a dash of beaten egg and cornflour is used to bind the mixture together. Though a bit moist, wetting the hands with water aids in shaping the cakes. Dredged in breadcrumbs, the tail is inserted into the cake just before deep frying. Fried until golden brown, these cakes are hard to resist and vanish in no time.
Prawn Cakes
(Yields 16)
Ingredients:
200 grams prawns (weight after cleaning, reserve tails with last segment)
1 onion (finely chopped)
2 large cloves of garlic (finely chopped)
1/4" piece of ginger (grated)
2 green chillies (finely chopped)
few sprigs of coriander leaves (finely chopped)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/4 teaspoon pepper powder
1/2 teaspoon cumin powder
1 teaspoon lemon juice
2 tablespoons cornflour
1 tablespoon lightly beaten egg
3/4 cups breadcrumbs
oil for deep frying
salt
Method:
Wash prawns and pat dry well. Pulse in the food processor to coarse pieces not paste. Transfer to a bowl and mix in rest of the ingredients except for the breadcrumbs and oil.
Place breadcrumbs in a flat dish.
Heat oil for deep frying on medium flame.
The prawn mixture will be slightly sticky so wet fingers with water and shape into balls. Dredge into bread crumbs and carefully, insert the segment in the centre of the cake with the tail protruding out. Place on a slotted spoon, tail side up and lower into the hot oil. Fry for 2 to 3 minutes until golden brown and cooked through. Drain on absorbent paper towels and serve hot.
Note:
(Yields 16)
Ingredients:
200 grams prawns (weight after cleaning, reserve tails with last segment)
1 onion (finely chopped)
2 large cloves of garlic (finely chopped)
1/4" piece of ginger (grated)
2 green chillies (finely chopped)
few sprigs of coriander leaves (finely chopped)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/4 teaspoon pepper powder
1/2 teaspoon cumin powder
1 teaspoon lemon juice
2 tablespoons cornflour
1 tablespoon lightly beaten egg
3/4 cups breadcrumbs
oil for deep frying
salt
Method:
Wash prawns and pat dry well. Pulse in the food processor to coarse pieces not paste. Transfer to a bowl and mix in rest of the ingredients except for the breadcrumbs and oil.
Place breadcrumbs in a flat dish.
Heat oil for deep frying on medium flame.
The prawn mixture will be slightly sticky so wet fingers with water and shape into balls. Dredge into bread crumbs and carefully, insert the segment in the centre of the cake with the tail protruding out. Place on a slotted spoon, tail side up and lower into the hot oil. Fry for 2 to 3 minutes until golden brown and cooked through. Drain on absorbent paper towels and serve hot.
Note:
- Wet fingers when shaping into balls, then roll into breadcrumbs.
- The chopped onion, green chillies and garlic can be pulsed further in the food processor.
- Once fried, don't hold the cake by the tail, which is not firm.
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