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Ingredients
- 500 g (1 lb 2 oz) small peeled raw prawns (shrimp), finely chopped
- 4 spring onions (scallions), chopped
- 2 garlic cloves, crushed
- 3 tablespoons chopped coriander (cilantro) leaves
- 1 1/2 tablespoons fish sauce
- 1 egg, lightly beaten
- 30 g (1 oz/1/4 cup) potato flour or cornflour
- 2 × 125 g (4 1/2 oz) tins corn kernels, drained
- oil, for deep-frying
- sweet chilli sauce, to serve
Method
1. Put the prawns, spring onion, garlic, coriander, fish sauce, egg and flour in a food processor and process until well combined. Fold in the corn. Using 2 tablespoons of mixture at a time, form into 18 rounds (the mixture may be very sticky). Transfer to a bowl, cover and refrigerate for 30 minutes.
2. Fill a wok onethird full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Deep-Fry the cakes for 2 minutes, or until they are golden and cooked through. Drain on crumpled paper towels and serve with sweet chilli sauce or a dipping sauce of your choice
