Best Chinese Prawn Cakes With Sweet Chilli Sauce Recipes

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ASIAN SHRIMP CAKES WITH SWEET CHILI SAUCE



Asian Shrimp Cakes with Sweet Chili Sauce image

These shrimp cakes take no time to make at all and are served with a healthy version of sweet chili sauce. The shrimp cakes are mixed in the food processor and done in no time at all.

Provided by Bobby Parrish

Categories     Main Course

Time 18m

Number Of Ingredients 13

2 pounds shrimp (peeled & cleaned)
½ cup full fat avocado oil mayo
1 egg
¼ green onions (finely sliced)
3 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
1 teaspoon sesame seeds
¼ cup agave nectar
1 tablespoon sriracha or sambal oelek
2 teaspoons rice wine vinegar or lime juice
Avocado oil
1 teaspoon unrefined kosher salt
Couple cracks of pepper

Steps:

  • Add the shrimp to a food processor along with the mayo, egg, green onions, garlic, ginger, salt, and pepper. Process until the mixture is mostly smooth, but still has a few chunks here and there. Pre-heat a large non-stick pan over medium-high heat with 1-2 teaspoons of oil. Once hot, add 3-4 tablespoons of shrimp mixture to your hand and place it in the pan. Carefully press the mixture into a cake. Repeat with a couple more shrimp cakes making sure not to over-crowd the pan. Cook until golden brown, about 3-4 minutes, flip and cook another 3 minutes. Repeat with remaining shrimp mixture and keep cooked cakes warm in the oven.
  • Once all the shrimp cakes are cooked, wipe out the pan and make the sweet chili sauce. Add the agave nectar, sriracha, and rice wine vinegar to the pan and turn the heat to medium-high. Mix well and once the mixture comes to a boil, turn the heat down to medium-low and check for seasoning. You may need more of something depending on your taste. Turn off the heat and pour the sweet chili sauce all over the warm shrimp cakes and garnish with sesame seeds and leftover sliced green onions. Enjoy!

SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE



Shrimp Cakes with Chili-Lime Cream Sauce image

A quick and easy Shrimp Cakes recipe with Chili-Lime Cream Sauce.

Categories     Food Processor     Mustard     Onion     Pepper     Appetizer     Fry     Shrimp     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian

Yield Makes 6 first-course servings

Number Of Ingredients 12

16 uncooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
2 cups panko (Japanese breadcrumbs)
2 tablespoons (or more) peanut oil
Chili-Lime Cream Sauce

Steps:

  • Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
  • Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
  • Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

BAKED PRAWN AND CHILLI GINGER CAKES



Baked Prawn and Chilli Ginger Cakes image

All those delicious thai flavours wrapped up in these soft, fluffy cakes. For an extra burst of flavour serve drizzled with sweet chilli sauce or a squeeze of fresh lime juice.

Provided by Lene8655

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 slices white bread, crusts removed, about 100g
250 g peeled raw prawns
1 green chili, seeded and finely chopped
2 1/2 cm piece fresh gingerroot, peeled and finely chopped
4 garlic cloves, finely chopped
1 tablespoon chopped fresh coriander
1 teaspoon salt
1 egg

Steps:

  • Place the bread in a bowl, cover with water, soak for about 10 seconds, then squeeze out the excess water. Place the drained bread in a food processor with the prawns, chilli, garlic, coriander, salt and egg. Pulse until well blended.
  • Preheat the oven to 200 degrees celcius. Using lightly floured hands divide the mixture into 12 small cakes. Spray a baking sheet very lightly with oil and arrang the prawn cakes onto the baking sheet, evenly spaced apart. Spray with a little oil and bake for 15-20 minutes minutes, turning half way through, until golden brown and just begining to crisp. Aerve warm with baby lettuce, rocket or watercress leaves and a bowl of sweet chilli sauce.

Nutrition Facts : Calories 104.5, Fat 2.3, SaturatedFat 0.6, Cholesterol 125.2, Sodium 1018.2, Carbohydrate 9.1, Fiber 0.5, Sugar 1.2, Protein 11.4

SWEET CHILLI PRAWN CAKES



Sweet Chilli Prawn Cakes image

These prawn cakes are a great appetizer or small finger food to serve with drinks. They can be made in huge batches, all shaped and kept in the freezer. And when you need them (which will be often), just take them out and shallow fry. It is ready to be served. Great for unexpected guest.

Provided by KitchenManiac

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

600 g green prawns (raw)
1 egg white
2 fresh lime leaves, shredded
3 tablespoons sweet chili sauce
2 cups fresh corn flakes, crushed finely
3 tablespoons rice flour
oil, for shallow frying
extra sweet chili sauce, to serve

Steps:

  • Place prawn meat, egg white, lime leaves, sweet chili sauce, corn flakes and rice flour in a food processor and process till the mixture is combined, BUT not smooth.
  • With wet hands, shape the mixture into small cakes.
  • Heat enough oil in a frying pan over medium heat to shallow fry.
  • Add prawn cakes a few at a time and cook for 3 minutes on each side, or till golden brown.
  • Place the cooked prawn cakes on kitchen towels to soak up the excess oil.
  • Serve with the extra sweet chili sauce.

CHINESE PRAWN CAKES WITH SWEET CHILLI SAUCE



Chinese Prawn Cakes With Sweet Chilli Sauce image

Make and share this Chinese Prawn Cakes With Sweet Chilli Sauce recipe from Food.com.

Provided by Wendys Kitchen

Categories     Lunch/Snacks

Time 25m

Yield 30 cakes

Number Of Ingredients 9

300 g white fish fillets, cubed
300 g raw prawns
2 spring onions, finely chopped
1/4 cup coriander, chopped
2 cups fresh breadcrumbs
2 eggs, lightly beaten
salt and pepper
vegetable oil
sweet chili sauce, to serve

Steps:

  • Place fish and prawns in processor. Chop to chunky paste. Remove to bowl.
  • Stir in onions, coriander and breadcrumbs.
  • Season.
  • Moisten your hands, and form mixture into small cakes.
  • Heat a little vegetable oil in pan or wok and cook cakes in batches until golden brown on both sides.
  • Drain on paper towels.
  • Serve with sweet chilli sauce for dipping.

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