3 coriander (cilantro) roots, washed, roughly chopped
2 garlic cloves, peeled, roughly chopped
½ tsp ground white pepper
2 tsp sea salt
500g peeled and deveined prawns
½ tsp baking powder
2 cups panko breadcrumbs*
vegetable oil for deep frying
homemade sweet chilli sauce or store-bought sweet chilli sauce, to serve
Place coriander roots, garlic, pepper and salt into the bowl of food processor and blend until finely chopped. Add the prawns and the baking powder and blend until a smooth paste is formed. Scrape down the sides of the food processor bowl. Then blend again for half a minute until the mixture is very smooth. Transfer the mixture to a large bowl.
Place breadcrumbs in a large shallow bowl or tray. Use a mini ice-cream scoop or a spoon to scoop heaped tablespoons of the prawn mixture into the breadcrumbs. Coat with breadcrumbs and form into patties. Place the crumbed shrimp cakes onto a tray lined with baking paper. At this point shrimp cakes can be frozen for use later.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook shrimp cakes until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.
Serve with sweet chilli sauce.
- Panko breadcrumbs are a type of Japanese breadcrumb available in the Asian aisle of most supermarkets.
- Shrimp cakes can be frozen for up to 2 months. When ready to use, cook them from frozen.