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    You are in: Home / Recipes / Chinese Prawn Cakes With Sweet Chilli Sauce Recipe
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    Chinese Prawn Cakes With Sweet Chilli Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Wendys Kitchen's Note:

    Simple prawns cakes to serve with sweet chilli sauce on the side.

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    Ingredients:

    Yield:

    cakes

    Units: US | Metric

    • 300 g white fish fillets, cubed
    • 300 g raw prawns
    • 2 spring onions, finely chopped
    • 1/4 cup coriander, chopped
    • 2 cups fresh breadcrumbs
    • 2 eggs, lightly beaten
    • salt and pepper
    • vegetable oil
    • sweet chili sauce, to serve

    Directions:

    1. 1
      Place fish and prawns in processor. Chop to chunky paste. Remove to bowl.
    2. 2
      Stir in onions, coriander and breadcrumbs.
    3. 3
      Season.
    4. 4
      Moisten your hands, and form mixture into small cakes.
    5. 5
      Heat a little vegetable oil in pan or wok and cook cakes in batches until golden brown on both sides.
    6. 6
      Drain on paper towels.
    7. 7
      Serve with sweet chilli sauce for dipping.

    Ratings & Reviews:

    • on November 06, 2005

      55

      What a great way to stretch 10 oz of shrimp/prawns into a wonderful meal. I made this with cod and whole wheat bread and it worked deliciously. I believe step 2 should mention adding the eggs. This uses very little oil so it can be a very healthy entree. I'm going to try using just egg whites next time. Thank you, Wendy.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chinese Prawn Cakes With Sweet Chilli Sauce

    Serving Size: 1 (950 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 49.6
     
    Calories from Fat 8
    16%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 31.7 mg
    10%
    Sodium 121.4 mg
    5%
    Total Carbohydrate 5.3 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.4 g
    1%
    Protein 4.5 g
    9%

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