These are light and savoury treats. The key elements are egg white and a bit of minced pork fat, which give the cakes a mouthwatering flavour while imparting to them a surprisingly fluffy texture under their crusty coats.
These versatile cakes may serve as a separate course, as a snack, or as a delightful starter to any meal. The dipping sauce is the frosting on the cake, in a manner of speaking.
Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water with
In a small bowl, combine all the ingredients for the sauce. Set aside.
Using your hands, form the mixture into
Heat the oil in a deep-fat fryer or large wok to a moderate heat. Deep-fry the prawn rounds, several at a time, for about 3 minutes, or until they are golden and puffed up. Drain on kitchen paper. Serve at once with the sauce.
© 2001 Ken Hom. All rights reserved.