Deep-fried Prawn Cakes

Deep-fried Prawn Cakes

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Part of today's lunch. Of Peking origin, the sweetness of the prawn paired with black sesame seeds and coriander really bring out something special in this dish, deep-fried to a perfect golden brown. These make a great light snack too!


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25 Min
10 Min
Deep Fry


  • 12 oz
    prawns (shelled and deveined)
  • 2 oz
    pork fat
  • 1
    egg white
  • 1 Tbsp
  • 7 slice
    white bread (remove crust and cut into quarters)
  • 1 tsp
    black sesame seeds
  • 1 1/2 Tbsp
    ham (finely chopped)
  • 2-3 stalk(s)
  • ·
    cooking oil for deep frying

  • 1/2 tsp
  • 1 tsp
    rice wine
  • 1/2 tsp
    ginger juice

  • 2
    tomatoes (sliced)
  • 2
    cucumbers (sliced)

How to Make Deep-fried Prawn Cakes


  1. Chop prawns and pork fat into a fine paste. (You can blitz this in a food processor.)
  2. In a bowl, add prawn mixture, marinate, egg white and cornstarch. Mix well.
  3. Spread about 1/2 tablespoon of the prawn paste on each quarter of bread
  4. Press a coriander leaf, a bit of chopped ham and a pinch of sesame seeds on top of the prawn paste.
  5. Heat cooking oil and deep fry prawn cakes paste side down for a minute, then flip over and fry for another minute or till golden brown. Drain on paper towels.
  6. Serve hot with cucumber and tomato slices on the side (optional) and a bowl of chilli sauce.

Printable Recipe Card

About Deep-fried Prawn Cakes

Course/Dish: Seafood
Main Ingredient: Dairy
Regional Style: Chinese

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