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Shrimp cakes are mouthwatering appetizers which you won’t be able to keep your hands off! Crisp Panko coating keeps them tender and moist. Dunk away in Pineapple dipping sauce!
|Prawns (peeled and deveined)||10 pieces|
|Sweet corn kernels||100g|
|Pineapple sauce||1 bottle|
Blend the ingredients
Place the prawns, the bacon and the sweet corn kernels in a blender. Add pepper and then blend until you get a smooth paste.
Form the prawn cakes
Scoop one heaped tbsp of paste in your hands and then shape into a patty. You should be able to yield the paste into 12 flat cakes. Then keep refrigerated for at least 45 minutes.
Coat the prawn cakes
Cover each prawn cake with breadcrumbs. This will ensure they get a nice crispy exterior!
Deep fry the prawn cakes
Deep-fry for 5 minutes until golden brown.
Drain on paper towels
Drain the cooked prawn cakes on paper towels to absorb any excess oil that may still be clinging to them.
Plate your dish
Plate your crispy prawn cakes and serve with our deSIAM Sweet Chilli sauce.