Chinese Prawn Cakes with Sweet Chilli Sauce
Delight your taste buds with these crispy, flavor-packed Chinese Prawn Cakes with Sweet Chilli Sauce—a perfect blend of savory seafood and aromatic herbs and spices. Made with fresh prawns, vibrant spring onions, fragrant coriander, and a touch of grated ginger and garlic, these golden-brown cakes are lightly crispy on the outside and tender on the inside. The use of soy sauce and white pepper ensures each bite is bursting with authentic Asian flavors. Quick to prepare and fry in just 15 minutes, these prawn cakes are ideal for a crowd-pleasing appetizer or a savory snack. Serve them hot alongside a sweet chilli dipping sauce for a balance of spicy and sweet that’s simply irresistible. Whether you’re hosting a party or craving something special, this recipe brings a taste of Chinese cuisine straight to your table. Perfect for seafood lovers and those looking to explore delicious Asian-inspired dishes!
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Recipe Information
Ingredients
- 500 grams raw prawns (peeled and deveined)
- 2 stalks spring onions (chopped)
- 2 tablespoons fresh coriander (chopped)
- 1 teaspoon ginger (grated)
- 1 teaspoon garlic (minced)
- 1 large egg white
- 1 tablespoon soy sauce
- 2 tablespoons cornflour
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 250 milliliters vegetable oil (for frying)
- 0.5 cup sweet chilli sauce (store-bought or homemade)
Instructions
Clean and pat dry the prawns, then add them to a food processor.
Add the chopped spring onions, coriander, grated ginger, minced garlic, egg white, soy sauce, cornflour, salt, and white pepper to the food processor.
Pulse the ingredients together until a slightly chunky paste is formed. Avoid over-processing, as some texture is desirable.
Scoop out about 2 tablespoons of the prawn mixture at a time and shape it into small flat cakes. Repeat until all the mixture is used.
Heat the vegetable oil in a deep skillet over medium heat. Ensure the oil is hot enough by testing with a small drop of the mixture—it should sizzle immediately.
Fry the prawn cakes in batches for about 2-3 minutes on each side, or until golden brown and cooked through. Avoid overcrowding the pan.
Remove the cakes from the pan and drain on a plate lined with paper towels to remove excess oil.
Serve the prawn cakes hot with sweet chilli sauce on the side for dipping.
Nutrition Facts
Calories |
3039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.2 g | 323% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 3748 mg | 163% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 60.7 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1648 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
