Ingredients

Method

Dry the prawns with some kitchen towel and roughly chop them.

Finely dice the carrot and blanch in boiling water for 2-3 minutes.

Place the carrots, prawns, coriander, minced water chestnuts, sesame oil, oyster sauce, cornflour, coriander, salt, sugar, pepper, shaoxing wine, ginger and egg white in a mixing bowl and mix vigorously to combine the mixture into a ball with the spatula. It should be well combined and sticky.

Heat a heavy bottomed frying pan over a medium high heat. Add 2 tablespoons of oil, reduce the heat to medium and take tablespoons of the mixture, roll into balls then flatten slightly and cook in the oil until all the mixture is cooked and the cakes are browned on both sides.

If you need more oil add the remaining oil. You can serve these prawn cakes with some sweet chilli sauce for dipping.