Prawn cakes

• Seafood

  • 200 g Prawn, raw

• Condiments

  • 1 Lime dipping sauce
  • 250 ml Lime juice

• Baking & Spices

  • 1 tsp Pepper, freshly black ground
  • 1 tsp Sea salt
  • 125 g Tempura flour

• Oils & Vinegars

  • 1 Vegetable oil

• Liquids

  • 185 ml Water

Found on nonnascooking.com

Description

Directions

• Combine the lime dipping sauce ingredients in a bowl and stir until the salt has dissolved. Set aside.
• In a mixing bowl, whisk the flour with the water to form a smooth batter.
• Add the prawn meat and mix again. Heat 80 ml of vegetable oil in a large frying pan over a medium heat. In a wok, also heat enough vegetable oil for deep-frying to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds.
• For each prawn cake, add 2 tbsp of the prawn mixture to the frying pan. As soon as the mixture hits the pan, flatten each cake, using the spoon or a spatula, to about 2.5 mm.
• Fry, in batches, for 1 minute, then transfer to the wok and deep-fry for 5 minutes on each side. Drain on paper towel.
• Serve warm, with the lime dipping sauce.