Prawn (shrimp) Cakes With Dipping Sauce

Total Time
30mins
Prep 15 mins
Cook 15 mins

From the Australian Table magazine. You can substitute 400g white fish for half the prawns if you want to. This will serve 2 as a main or 4 as an appetiser.

Ingredients Nutrition

Directions

  1. Place prawns, coriander leaves, kaffir lime leaves, garlic, ginger lemon grass and chilli in a small food processor.
  2. Process until well combined.
  3. Using wet hands, form into 12 patties.
  4. Place 5cm water in large wok on high and bring to the boil.
  5. Line 2 bamboo steamer baskets (30cm) with non-stick baking powder.
  6. Divide prawn cakes between prepared baskets, cover with steamer lid and place over water in wok.
  7. Reduce heat to medium-high and steam for 5 minutes.
  8. Swap baskets around and steam a further 5 minutes.
  9. Check water level adding more if necessary, then steam a further 5 minutes, or until just cooked through.
  10. Meanwhile, make the dipping sauce by mixing all the ingredients together in a small bowl.
  11. Serve the warm prawn cakes and baby rocket leaves.

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