Fried Prawn Cakes
Recipe: #36206
January 01, 2021
Categories: Snacks, Shrimp, Appetizers, Deep Fry, No Eggs, Non-Dairy, Hot Appetizers, Flour, , more
"This is a combination of several different recipes to suit our tastes. 1 hour standing time before cooking is not included in times."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (161.8 g)
- Calories 416.7
- Total Fat - 23.6 g
- Saturated Fat - 8.1 g
- Cholesterol - 78.8 mg
- Sodium - 1985.3 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 1.3 g
- Sugars - 0.4 g
- Protein - 21.9 g
- Calcium - 29.8 mg
- Iron - 1.5 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Process or blend the prawns with the garlic, spring onions, salt, flour, sherry, and enough water to make a thick batter.
Step 2
Let stand, covered with plastic film, for 1 hour and then fry, in drops of 1 heaping teaspoon, into the oil poured to a depth of 2 inches in a pan, for about 1 minute each side, or until golden brown.
Step 3
Drain on paper towels and serve with lemon or lime wedges if desired.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting prawns, look for ones that are firm and not slimy.
- If you don't have sherry, white wine can be used as a substitute.
- Substitute the prawns with peeled and deveined shrimp for a more sustainable seafood option. The benefit of this substitution is that it reduces the environmental impact of the dish, as shrimp is a more sustainable seafood option than prawns.
- Substitute the sherry with white wine for a more subtle flavour. The benefit of this substitution is that it allows for a more subtle flavour that will not overpower the other ingredients.
Vegetarian Fried Prawn Cakes Replace the prawns with 225 grams of cooked and mashed potatoes. Omit the sherry and add 1/2 teaspoon of cumin, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper to the batter. Fry in drops of 1 heaping teaspoon into the oil poured to a depth of 2 inches in a pan, for about 1 minute each side, or until golden brown.
Creamy Spinach: This creamy spinach side dish is the perfect accompaniment to the fried prawn cakes. The creamy texture of the spinach contrasts nicely with the crunch of the prawn cakes, and the flavors blend together perfectly. Plus, spinach is a great source of vitamins and minerals, making this a healthy and delicious addition to the meal.
Crispy Roasted Potatoes: This crispy roasted potato side dish is the perfect complement to the creamy spinach and fried prawn cakes. The potatoes are roasted until golden and crispy on the outside and fluffy on the inside, creating a delicious contrast of textures. The potatoes are also a great source of carbohydrates, making them an ideal addition to the meal.
FAQ
Q: How much oil should I use for frying?
A: You should use enough oil to pour to a depth of 2 inches in a pan.
Q: What is the best way to store oil after frying?
A: After frying, it is best to strain the oil and store it in a cool, dry place in a tightly sealed container.
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Fun facts:
Fried prawn cakes are a popular dish in Chinese cuisine, and have been enjoyed for centuries. The recipe is believed to have been invented during the Song Dynasty (960-1279).
The sherry ingredient in this recipe is a popular choice in many dishes, and is said to have been a favorite of Queen Elizabeth I of England. In fact, it is said that she was so fond of it that she would often have it served at her royal banquets.