Thai Prawn Cakes with Sweet Chilli Dipping Sauce

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  375g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lemongrass Paste

  Gourmet Garden

  3 tsp or 15g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Onions

  Young green, tops only

  1 stalk or 12g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Kaffir Lime leaves

  1 Leaf or 100g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Thai Basil

  ⅛ cup or 13g

• Sugar

  Sugar in the Raw

  1 ½ tsp or 6g

• Chili sauce

  Peppers, hot, immature green, canned

  1 tbsp or 15g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Curry paste

  2 tsp or 10g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  2 tbsp or 30g

• Egg Whites

  Blue Menu - President's Choice

  2 servings or 504g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cucumber

  Peeled, raw

  ½ cup, sliced or 60g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Peppers

  Hot chile, sun-dried

  ¼ pepper or 0.1g

• Rice Vinegar

  Marukan

  1 tbsp or 100g

• Sugar

  Sugar in the Raw

  ½ tsp or 2g

• Salt

  Table

  0.001 cup or 0.4g

• butter lettuce

  Unknown

  8 leaf, medium or 60g

• Vermicelli-Style Rice Noodles

  Signature Select

  2 oz dry or 55g

• Mint

  Freshdirect

  1 tablespoon or 3g

• Thai Basil

  ⅛ cup or 13g

• Basil

  Fresh

  8 leaf, whole or 4g

• Fish sauce

  Ready-to-serve

  1 ½ tbsp or 27g

• Lime juice

  Raw

  1 tbsp or 15g

• Sugar

  Sugar in the Raw

  1 tsp or 4g

• Garlic

  Raw

  1 cloves, minced or 3g

• Crushed Red Pepper

  Badia

  ½ tsp or 0.9g

Directions

1. Prawn Cakes: Uncooked prawn meat: 13 oz (375 g), thawed and patted dry Garlic: 1 clove, finely chopped Lemongrass (inner stalk only): 1 tbsp, very finely chopped Fresh ginger: 1 tbsp, finely chopped Spring onion: 1 large, finely chopped Red chili: 1 small, finely chopped Coriander (cilantro): 0.25 cup (about 4 tbsp), finely shredded Kaffir lime leaf: 1 small, very finely chopped Basil (Thai or sweet): 2 tbsp, finely shredded Caster sugar: 1.5 tsp Sweet chili sauce: 1 tbsp Fish sauce: 1 tbsp Red curry paste: 2 tsp Coconut cream: 2 tbsp Egg whites: 2 Light olive oil or neutral oil: 1 tbsp (for frying) Cucumber Salad: Cucumber: 0.5 cup, thinly sliced Shallot: 1 small, thinly sliced Red chili: 0.25 small, finely sliced Rice vinegar: 1 tbsp Sugar: 0.5 tsp Salt: a pinch Wrap Components: Butter or gem lettuce: 8 leaves, washed and dried Rice vermicelli noodles (dry): 2 oz Fresh mint: 8 leaves Thai basil: 8 leaves Dipping Sauce: Fish sauce: 1.5 tbsp Lime juice: 1 tbsp Sugar: 1 tsp Garlic: 1 clove, finely minced Crushed red pepper flakes: 0.5 tsp (adjust to taste)
2. Step 1: Make the Cucumber Salad In a bowl, mix sliced cucumber, shallot, red chili, rice vinegar, sugar, and a pinch of salt. Set aside to marinate while you prepare the rest. Step 2: Cook the Rice Noodles Boil water, remove from heat, and soak rice vermicelli for 5–7 minutes or until tender. Drain and rinse under cold water. Portion into small nests. Step 3: Prepare the Prawn Cakes In a food processor, pulse the prawn meat until coarse. Add all other prawn cake ingredients except the oil. Pulse until the mixture is sticky and mostly smooth with small chunks. Wet your hands and form 8 small cakes. Heat 1 tbsp oil in a non-stick skillet over medium heat. Cook cakes in batches, 3–4 minutes per side, until golden and cooked through. Keep warm. Step 4: Make the Dipping Sauce Whisk together fish sauce, lime juice, sugar, garlic, and crushed red pepper flakes. Stir until sugar dissolves. Step 5: Assemble the Lettuce Wraps On each lettuce leaf: Place a small nest of noodles (about 1 tbsp). Add one prawn cake. Top with 1 mint leaf, 1 Thai basil leaf, and a spoonful of cucumber salad. Drizzle with dipping sauce or serve sauce on the side for dipping.

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