Crispy Prawn Cakes

Ingredients

Prawns

1 pound, peeled and deveined

Breadcrumbs

1 cup, preferably panko for extra crunch

Egg

1, beaten

Green onions

2, finely chopped

Garlic

2 cloves, minced

Ginger

1 tablespoon, freshly grated

Cilantro

1/4 cup, chopped

Lime juice

2 tablespoons, freshly squeezed

Soy sauce

1 tablespoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Vegetable oil

for frying

Instructions

1. In a food processor, pulse the prawns until coarsely chopped, being careful not to over-process.
2. In a large mixing bowl, combine the chopped prawns, breadcrumbs, beaten egg, green onions, minced garlic, grated ginger, soy sauce, lime juice, chopped cilantro, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
3. Form the mixture into small patties, about 2 inches in diameter, ensuring they are compact to hold together while frying.
4. Heat vegetable oil in a frying pan over medium heat, enough to cover the bottom of the pan.
5. Fry the prawn cakes in batches, cooking for about 3-4 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan to maintain even cooking.
6. Once cooked, remove the prawn cakes from the pan and drain on paper towels to absorb excess oil.
7. Serve hot with your favorite dipping sauce, such as a spicy chili sauce or a creamy cilantro-lime dipping sauce for an added zesty kick.