Prawn Cakes

These tasty bites are great as part of a banquet or just a quick side dish, take no time to prepare, and are addictive.


  • 1 kg green prawns, peeled and deveined (about half a kilo cleaned prawn meat)
  • 3 cm knob fresh ginger, grated
  • a handful fresh coriander (cilantro), finely chopped
  • 1 tbspn soy sauce
  • 1 tbspn kecap manis (sweet soy)
  • 1/2 tspn sesame oil
  • 1 egg
  • 2 tbspn flour
  • vegetable oil for frying
Dipping sauce:
  • 1 large green chilli, finely chopped
  • 1 garlic clove, grated
  • 2 tbspn soy sauce
  • 2 tbspn vinegar
  • juice of one lime
  • 1 tspn brown sugar
  • 1/2 tspn sesame oil

1. Chop the prawn meat, not too small, just coarsely diced. In a large bowl combine the chopped prawns, ginger, coriander, soy, kecap manis, sesame oil, egg, and flour. Mix well using your hands.

2. In a fry pan heat the vegetable oil to a medium heat. Drop a few tablespoons of the prawn mixture into the fry pan (I don’t heap the spoon, and remember not to over crowd the pan). Cook for about two minutes or until nice and golden. Gently turn them over and cook for another two minutes or until cooked through. Remove them and allow to drain on a wire rack. Keep cooking in batches until you have used all the prawn mixture.

3. Combine all the ingredients for the dipping sauce. Taste it to see if you need to adjust the seasoning.

4. Serve the prawn cakes warm with the dipping sauce.

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