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Prawn Cakes with Peanut Chilli Sauce
- Makes
16
small cakes - Difficulty
Medium
- Ready in
25 min
Published 2018
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 3 cm 1¼ inch
Method
In a small frying pan, mix the palm or brown sugar with
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
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