Dairy-Free Crispy Prawn Cakes
Savor the irresistible crunch of Dairy-Free Crispy Prawn Cakes, a vibrant and flavorful seafood dish perfect for appetizers or light meals. This recipe combines finely minced prawns with aromatic ingredients like spring onions, garlic, fresh coriander, and zesty lime for a burst of freshness in every bite. Bound together with rice flour and cornstarch, these patties are entirely dairy-free, ensuring a light yet satisfyingly crispy exterior after frying. A hint of soy sauce and sesame oil adds a savory depth, while the optional red chili brings a touch of heat. Quick to prepare and ready in just 30 minutes, these golden-brown delights pair beautifully with sweet chili dipping sauce or a squeeze of lime, making them a crowd-pleasing dish for any occasion. Perfect for seafood lovers seeking a dairy-free twist, these prawn cakes are sure to become a new favorite!
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Recipe Information
Ingredients
- 500 grams raw prawns, peeled and deveined
- 2 pieces spring onions, finely chopped
- 2 pieces garlic cloves, minced
- 30 grams fresh coriander leaves, chopped
- 1 piece red chili, finely chopped (optional)
- 1 piece lime, zest only
- 60 grams rice flour
- 20 grams cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 200 milliliters vegetable oil for frying
Instructions
Place the peeled and deveined prawns in a food processor. Pulse until the prawns are finely minced but still have a little texture.
Transfer the minced prawns to a large mixing bowl. Add the finely chopped spring onions, minced garlic, chopped coriander leaves, chopped red chili, and lime zest.
In a separate small bowl, mix the rice flour, cornstarch, baking powder, salt, and black pepper.
Add the dry mixture to the prawn mixing bowl. Then add the soy sauce and sesame oil. Mix everything together thoroughly until all the ingredients are well combined.
Shape the mixture into small patties, about 2 inches in diameter each. You should be able to make approximately 8-10 patties.
Heat the vegetable oil in a large skillet over medium-high heat. To check if the oil is ready, drop a small piece of bread into the oil. It should sizzle vigorously.
Fry the prawn cakes in batches, ensuring not to overcrowd the pan. Cook each side for about 3-4 minutes or until golden brown and crispy.
Once cooked, remove the prawn cakes from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve immediately with a side of sweet chili dipping sauce or a wedge of lime.
Nutrition Facts
Calories |
2684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.7 g | 278% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 4714 mg | 205% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.5 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1768 mg | 38% | |
*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.
