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 fishcakes. If you haven't tried it yet, you will be shocked.
Chefadora AI has the answer - timers, swaps, step-by-step help.
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.
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.
How can I make prawn fishcakes gluten-free?
To make gluten-free prawn fishcakes, substitute the light soy sauce with a gluten-free soy sauce or tamari. Ensure that all other ingredients, including the sambal belacan, are also gluten-free. This way, you can enjoy the same delicious flavors without gluten.
What are some good side dishes to serve with prawn fishcakes?
Prawn fishcakes pair wonderfully with a fresh salad, steamed vegetables, or a side of rice. You can also serve them with a tangy dipping sauce or a light cucumber salad to complement the flavors of the fishcakes.
How do I store leftover prawn fishcakes?
To store leftover prawn fishcakes, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 2 days. For longer storage, consider freezing them. Just make sure to separate layers with parchment paper to prevent sticking.
Can I use frozen prawns for this fishcake recipe?
Yes, you can use frozen prawns for this prawn fishcake recipe. Just make sure to thaw them completely and pat them dry before mincing. This will help maintain the texture and flavor of the fishcakes.
What is sambal belacan and can I substitute it in the recipe?
Sambal belacan is a spicy chili paste made from ground chilies and fermented shrimp paste, commonly used in Southeast Asian cuisine. If you can't find sambal belacan, you can substitute it with a mix of chili paste and a small amount of fish sauce for a similar flavor profile, though it may not be as authentic.
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 cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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