Prawn Cake
This easy Chinese prawn cake recipe uses Shrimp Mousse, carrots, and cilantro sandwiched between bean curd skin sheets. Pan-fried until golden and lightly crisp, they’re just like the ones at Din Tai Fung, with a tender, springy shrimp filling.
Servings: 2 prawn cakes
Ingredients
- 250 g shrimp mousse
- 1 tablespoon diced carrots
- 1 tablespoon chopped cilantro leaves
- 4 bean curd skin 8 inches x 6 inches
- 3 tablespoons oil for frying
Instructions
- In a bowl, combine the shrimp mousse, diced carrots, and chopped cilantro leaves
- Mix well until the carrots and cilantro are evenly distributed throughout the shrimp mousse. Divide the mixture into two equal portions.
- Place a sheet of bean curd skin on a clean, flat surface. Spread one portion of the shrimp mixture evenly over the skin, leaving about 1cm (⅜ inch) around the edges to make sealing easier.
- Place another sheet of bean curd skin over the filling. Press gently to help the skin adhere to the shrimp mixture, then pinch the edges together to seal the filling inside.
- Heat the oil in a pan over medium heat. Carefully place the prawn cake in the pan and pan-fry for about 3 to 5 minutes, or until the bottom is golden brown.
- Carefully flip the prawn cake and pan-fry for another 3 to 5 minutes, until the other side is golden brown and the shrimp filling is fully cooked through. Adjust the heat as needed to prevent the bean curd skin from browning too quickly.
- Transfer the prawn cake to a cutting board and cut it into strips.
- Serve warm with chili sauce or your favorite dipping sauce.
Video
Nutrition
Serving: 2prawn cakes | Calories: 447kcal | Carbohydrates: 34g | Protein: 28g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 713mg | Potassium: 166mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1491IU | Vitamin C: 9mg | Calcium: 160mg | Iron: 3mg