Thai Prawn Cakes (Tod Man Kung)

Sweet chopped prawns with garlic and white pepper, coated in crisp panko and fried until golden.

TIME BREAKDOWN
Prep: 40 min
Cook: 15 min
Total: 55 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 500g raw peeled king prawns, deveined
  • 3 coriander roots, or the lower stems, finely chopped
  • 3 cloves garlic, crushed
  • 1/2 tsp ground white pepper
  • 1 tbsp fish sauce
  • 1 tsp caster sugar
  • 1 egg white
  • 2 spring onions, finely chopped
  • 40g plain flour, seasoned
  • 2 eggs, beaten
  • 150g panko breadcrumbs
  • 500ml vegetable oil, for frying
  • 5 tbsp sweet chilli sauce
  • 1 tbsp lime juice
  • 1 tbsp chopped fresh coriander

Method

  1. Pat the prawns very dry. Roughly chop two thirds of them, then blend the remaining third in a food processor with the garlic, coriander roots, white pepper, fish sauce, sugar and egg white until smooth.

  2. Mix the blended paste with the chopped prawns and spring onions. The chopped pieces give the cakes a meaty bite.

  3. Chill the mixture for 20 minutes so it is easier to shape.

  4. Set out the flour, beaten eggs and panko in three shallow bowls. With wet hands, shape the mixture into 12 patties about 5cm wide.

  5. Dust each patty in flour, dip in egg, then press firmly into the panko to coat all over.

  6. Heat the oil in a deep frying pan to 175°C. Fry the cakes in batches for 2 to 3 minutes on each side until deep golden and cooked through. Drain on kitchen paper.

  7. Stir the sweet chilli sauce, lime juice and coriander together and serve alongside.