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Prawn fishcakes recipe
Prep Time
45min
Cook Time
15min
Total Time
1hr

This prawn and fishcake are crispy golden pops of seafood dressed with a tangy sweet slightly spicy kind of sauce. This fishcake has fresh prawns, which give it a hint of sweetness, along with fresh herbs and sambal belacan, which give it a flavour all its own apart from traditional...

Ingredients

5 Servings
  • 750g
    diced fish fillets (snapper)
  • 250g
    peeled and deveined prawns
  • 4
    kaffir lime leaves
  • 1tbsp
    Sambal belacan
  • 1
    egg white
  • 1/2tsp
    sugar
  • 2tsp
    light soy sauce
  • 2tsp
    salt
  • Enough cooking for frying
  • Some diced cucumber for serving

Drizzle sauce

  • 3tbsp
    calamansi / lime juice
  • 3tbsp
    light soy sauce
  • 3tbsp
    sugar
  • 1
    long red chili
  • finely chopped

How to make Prawn fishcakes

  1. In a food processor, pulse the snapper fillets until a paste forms and finely mince the prawn with a knife. Transfer the fish paste and minced prawn to a big mixing bowl.

    1. Julienned and minced the kaffir lime leaves and add into the mixing bowl together with the sambal belacan, egg white, sugar, soy sauce and salt.
    1. Mix and knead the mixture with your hands. Halfway through, lift the entire piece of fishcake and smack it hard against the bowl several times to remove the excess air and to get a bouncy texture.
    1. Add enough cooking oil to a well heated deep bottom wok. Put some water on your palm, grip your fist, and grasp a handful of fishpaste. Using your thumb and index finger, create a hole and squeeze out the fish paste from that hole.
    1. Carefully drop fishcakes into the oil one at a time. Keep the fishcakes evenly space apart, do not overcrowded the wok. Fry for 15 to 20 seconds until the fishcake firms up. Stir occasionally to prevent sticking. Turn it over and fry for another 3 to 4 minutes or until golden and cooked through. Remove and drain on paper towel.
    1. To make the sauce, combine the all the ingredients in a bowl, stir well until sugar melts. Set it aside.
    1. Pile the fishcakes onto a plate and scatter over the diced cucumbers. Drizzle the sauce on top and serve.
    Step 1.1: 1

Tips & Tricks

  1. You have to lift up the entire piece of fishcake mixture and smack it hard against the bowl several times to get a bouncy texture.

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Recipe by

Tham Jessica

(@jessieinthekitchen)

I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...

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