Quick and Easy

Thai prawn and corn cakes with pickled cucumber

These little morsels will blow your mind with their deliciousness. Serving them with rice noodles and wrapped in lettuce turns them into a satisfying meal.
Thai prawn corn cakes
2
25M

Ingredients

Thai prawn and corn cakes
Pickled cucumber

Method

1.In a food processor, blend half the corn kernels to a chunky paste.
2.Add sesame oil, fish sauce, coriander, kaffir lime leaves and chilli, then blend.
3.Add the prawns and pulse until they are roughly chopped.
4.Whisk the egg white in a bowl until soft peaks form. Add the prawn and corn mixture, the flour and the remaining whole corn kernels to the whisked egg white. Stir.
5.Heat 1cm of rice bran oil in a large pan. Carefully drop spoonfuls of the mixture, being careful not to overcrowd the pan. Cook until golden brown, then turn and cook through. Resist the temptation to press down on the cakes as they cook.
6.To make pickled cucumber mix all the ingredients except the cucumber together in a bowl, and stir until the sugar is dissolved. Add the cucumber and set aside for 10 minutes before serving.
7.Arrange the prawn and corn cakes, noodles, lettuce leaves and pickled cucumber on a board and let everyone build their own. No need for cutlery!

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