This is a delightful snack or starter, often made by hawkers in the
coastal towns of Thailand. The accompanying Pickled Vegetables are simply
stunning!
Ingredients:
600 g shelled prawns
150 g hard pork fat
1 teaspoon salt
1/2 teaspoon sugar
2 cups fresh breadcrumbs
Vegetable oil for
frying
Pickled
Vegetables:
1 cup white
vinegar
1/2 cup
sugar
6 birds-eye chillies
(green and red)
2 shallots
finely sliced
1 tablespoon
finely sliced cauliflower
1
tablespoon finely sliced baby corn
1 tablespoon sliced cucumber
Instructions
To
prepare the pickled vegetables, boil the sugar and vinegar and set aside to
cool. When cool add the vegetables and chillies. Those that prefer less hot may
wish to reduce the number of chillies, but I like the full-on version
personally.
Chop the prawns and pork fat and mix well. Do not chop too finely as part of the appeal of these prawn cakes is the texture. Add the salt, sugar and breadcrumbs then shape into slightly larger than bite-sized patties.
Deep fry in vegetable oil (ideally at 170'C for the technically minded) until golden brown and deliciously fragrant
Serve immediately with the pickled vegetables and wait
for generous praise!
Comments