Thai Prawn Cakes with Spicy Jungle Noodles
Thai Prawn Cakes with Spicy Jungle Noodles
Get this quick and easy Thai prawn cakes with spicy jungle noodles recipe by Anis Nabilah from Eating Wild.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 3 servings
As seen on Eating Wild
Ingredients
  • Prawn Cakes:
  • 600 grams fresh Shrimps, shelled and deveined
  • ¼ cup Flour
  • ¼ cup Cornstarch
  • 2 tablespoons Oyster sauce
  • 2 tablespoons Chilli powder
  • 1 teaspoon Fish sauce
  • 1 tablespoon Thai Chilli sauce
  • 1 bunch Cilantro (chopped)
  • 4 stalks Spring onion (sliced)
  • 2 Eggs
  • Breadcrumbs for coating
  • Palm oil
  • Salt
  • Coarse pepper
  • Noodles:
  • 2 tablespoons Extra virgin palm oil
  • 1 teaspoon Sesame oil
  • 2 stalks Lemongrass, thinly sliced
  • 80 grams Vermicelli (Superfine Soo Hoon), boiled
  • 4 pieces Kaffir lime leaves, thinly sliced
  • 5 Shallots, sliced
  • Cherry Tomatoes
  • 6 Red Bird's eye chilli (Chilli padi) sliced
  • 1 key Lime, juiced
  • 3 tablespoons Thai Chilli sauce
  • 1 bunch Cilantro, chopped
  • Toasted Peanuts, chopped
Method
  1. Mix shrimps, flour, cornstarch, oyster sauce, Thai Chilli sauce, fish sauce, and egg in a food processor
  2. Process until smooth. Add cilantro, spring onion, Chilli powder, salt and pepper, mix well
  3. Form shrimp cakes into desired shapes and coat them with breadcrumbs and fry in palm oil that has been heated
  4. Fry for 8 minutes, or until golden
  5. Toss vermicelli with all the ingredients except for arugula. Season and serve on top of arugula together with shrimp cakes

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