Fragrant Thai Prawn Cakes
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Paper towel
- Parchment paper
- Serving platter
- Plastic wrap
- Refrigerator
Ingredients
- 750g *uncooked prawn meat
- 1 clove garlic, finely chopped
- Inner heart of 1 large stalk of lemon grass, very finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 large spring onion, finely chopped
- 1 small red chilli, finely chopped
- 1/2 cup finely shredded coriander
- 1 kaffir lime leaf, very, very finely chopped
- 1/4 cup finely shredded basil
- 3 teaspoons caster sugar
- 1 tablespoon sweet chilli sauce
- 2 tablespoons Asian fish sauce
- 1 teaspoon red curry paste (or your favourite curry paste)
- 2 tablespoons coconut cream
- 3 egg whites
- Light olive oil, for frying
- Betel leaves, coriander leaves and lime wedges, to serve, optional
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