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Crispy Shrimp Cakes
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Serves : 4-6
Preparation time : 30 minutes
cooking time : 20 minutes
Ingredients :
500g (1 lb) fresh prawns or shrimp, peeled and deveined
150g (5 oz) ground pork (optional)
1/2 teaspoon salt
1 tablespoon fish sauce
1 tablespoon sugar
1/4 teaspoon ground white pepper
60g (1 cup) breadcrumbs
Oil for deep-frying
2 pieces fresh pineapple, thinly sliced, to garnish (optional)
Chinese plum sauce, to serve (optional)
Sweet Thai Chili Sauce
2 tablespoon water
2 tablespoon fish sauce
100g (1/2 cup) sugar
1/2 cucumber, halved and thinly sliced
1 tablespoon minced garlic
1 teaspoon minced red chili
60ml (1/4 cup) rice vinegar
4 tablespoons chopped roasted unsalted peanuts
1/4 teaspoon salt
Springs of coriander leaves (cilantro), to garnish
Method :
To make the Sweet Thai Chili sauce, bring the water, fish sauce and sugar to a boil in a saucepan over medium heat, and simmer for 2 to 3 minutes, stirring constantly, until the mixture turns into a thin syrup. Remove from the heat and set aside. About 10 minutes before serving, combine all the other ingredients with the syrup and mix well. Transfer to a serving bowl.
Grind the peeled prawns or shrimp to a paste in a food processor. Combine the prawns or shrimp, pork (if using), salt, fish sauce, sugar pepper in a large bowl and mix until well blended.
Wet your hands, spoon 1 tablespoon of the mixture and shape if into a ball, them press if flat to from a round cake. Coat the cake on all sides with the breadcrumbs. Continue until all the mixture is used up.
Heat the oil in a wok or saucepan until hot. Gradually lower the coated cakes into the oil, a few at a time, and deep-fry for about 5 minutes, turning occasionally, until golden brown on all sides. Remove and drain on paper towels.
Line a serving platter with the pineapple slice (if using) and arrange the deep-fried cakes on top. Serve hot with a bowl of Sweet Thai Chili Sauce or Chinese plum sauce (if using) on the side.
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