Prawn Cakes with Peanut Chilli Sauce

Name: Prawn Cakes with Peanut Chilli Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 16 small cakes
Cuisine: Vietnamese
Ingredients: handful coriander (cilantro), chopped; 3 tsp vegetable oil; 1 tbsp fish sauce; chilled iceberg lettuce, to serve; 3 small Thai shallots, thinly sliced; 1 tbsp chopped coriander (cilantro); zest 2 limes; 400 g 14 oz) raw peeled prawns; 2 tbsp palm or soft brown sugar; 3 cm (1¼ inch) ginger; 2 tbsp peanuts, toasted, finely chopped; 2 small Thai shallots, chopped; 1 thumb-sized red chilli, diced; 2 red chillies, diced; 100 ml (3½ fl oz) rice vinegar; 100 g (3½ oz) caster sugar

Preparation info

Makes
16
small cakes

Difficulty
Medium
Ready in
25 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

The genius of Vietnamese food is how it packs in so much taste while still retaining feather-light freshness. Blitz these prawn cakes in the food processor, grill with a brushing of palm sugar glaze and eat wrapped up in cold, crisp lettuce leaves with a sticky peanut chilli sauce for dipping.

Ingredients

2 tbsp palm or soft brown sugar
3 cm (1¼ inch)

Asia
Vietnam
Starter
Pescatarian
South East Asia
Gluten-free

Method

In a small frying pan, mix the palm or brown sugar with 1 tablespoon water. Bring to a boil and then remove from the heat.

To make the peanut chilli sauce, boil the sugar and vinegar in a small saucepan with a pinch of salt. Bring to a boil and simmer for about 5 minutes until syrupy. Remove