Prawn Patty Recipe

Ingredients

• 500g – Fresh prawns, peeled and deveined
• ½ cup – Panko breadcrumbs
• 1 – Egg
• 2 tbsp – Cornflour
• 1 stalk – Lemongrass, finely minced
• 2 tbsp – Fresh coriander, chopped
• 2 cloves – Garlic, minced
• 1 tsp – Ginger, minced
• 1 small – Red chili (optional), finely chopped
• 1 tbsp – Fish sauce
• 1 tbsp – Soy sauce
• 1 tsp – Sesame oil
• ½ tsp – Salt
• ¼ tsp – Black pepper

Method

1. Chop 1/3 of the prawns into small chunks for texture
2. Blend the remaining prawns into a paste using a food processor
3. In a bowl, combine paste, chopped prawns, lemongrass, coriander, garlic, ginger, chili, fish sauce, soy sauce, sesame oil, salt, and pepper
4. Mix in breadcrumbs and cornflour, then stir in the egg
5. Form mixture into 6 patties and refrigerate for 30 minutes
6. Heat oil to 180°C (350°F) and deep-fry patties 3–5 minutes until golden
7. Drain on paper towels and serve

Storage

• Uncooked patties can be frozen between parchment sheets
• Store in airtight container up to 1 month
• Fry from frozen or thaw overnight in fridge

Notes

Serve in a burger with slaw and hot honey mayo, or as a snack with sweet chili sauce. If mixture is too wet, add more breadcrumbs. Try swapping coriander for Thai basil or kaffir lime leaf for a twist.