Ingredients:

  • 1 lb (500 g) Raw Large Prawns, shelled & deveined
  • 3 large Spring Onions (scallions), finely chopped
  • 1 tbsp Fresh Ginger, grated
  • 1/4 cup Fresh Coriander (Cilantro), finely chopped
  • 1 tsp Lime Zest (from 1 lime)
  • 1 large Egg White
  • 1/4 cup Panko Breadcrumbs (for the mix)
  • 1/2 tsp Salt (Sea salt flakes)
  • 1/4 tsp White Pepper
  • 1 1/2 cups Panko Breadcrumbs (for coating)
  • 1/2 cup Neutral Cooking Oil (Canola, Vegetable, or Groundnut), for frying
  • 1/2 cup Mayonnaise (full-fat)
  • 1 tbsp Fresh Lime Juice
  • 2 tbsp Sweet Chilli Sauce (or Sriracha for heat)

Instructions:

  1. Prepare the Prawns: Divide the 500g of prawns into two batches (2/3 and 1/3). Coarsely chop the large batch (approx. 330g) by hand. Place the smaller batch (approx. 170g) into a food processor and pulse briefly (5-10 seconds) until a smooth, sticky paste forms. Do not over-process.
  2. Combine Aromatics: In a large bowl, mix the chopped prawns and the prawn paste.
  3. Add Ingredients: Add the chopped spring onions, grated ginger, chopped coriander, lime zest, egg white, internal panko breadcrumbs, salt, and white pepper to the bowl.
  4. Mix Thoroughly: Using a fork or your hands, mix all ingredients until just combined and sticky. Avoid kneading.
  5. Chill (Mandatory): Cover the bowl and refrigerate for a minimum of 30 minutes. This firms up the mix and helps prevent the cakes from disintegrating when cooked.
  6. Form the Cakes: Remove the mix from the fridge. Scoop roughly 2-3 tablespoons of the mixture and shape it into uniform, round patties (approximately 1.5 cm thick / 3/4 inch). Slightly wet hands help prevent sticking.
  7. Prepare Coating: Spread the remaining 150g of panko breadcrumbs onto a flat plate or baking tray.
  8. Coat: Gently press each cake into the panko, ensuring both sides and the edges are completely covered. Pat the panko firmly so it adheres well.
  9. Prepare the Dip: Whisk together the mayonnaise, fresh lime juice, and sweet chilli sauce in a small bowl. Taste and adjust heat/sweetness as necessary. Set aside.
  10. Heat the Oil: Pour the cooking oil into the heavy-bottomed frying pan, aiming for about 1/2 inch (1 cm) depth. Heat over medium-high heat until shimmering (a tiny piece of panko should sizzle immediately when dropped in).
  11. Fry in Batches: Carefully place 3-4 cakes into the hot oil, ensuring the pan is not overcrowded. Fry for 3–4 minutes per side, or until deeply golden brown and crisp, and the interior is opaque white.
  12. Rest: Transfer the finished cakes to a wire rack lined with kitchen paper to drain excess oil. Season lightly with a final pinch of salt immediately after removal.
  13. Serve Hot: Serve the crispy prawn cakes immediately alongside the zesty lime-chilli dip.