One of the yummiest things that i loved to eat at ASAMA a Thai restaurant that i used to work after my SPM exams is prawn cakes. Basically prawn cakes are prawn nuggets that has a tingly seafood taste. It is great for parties and book club meetings. Prawn cakes best served with ketchup or clear Tamarind sauce which they usually keep on high shelf in the restaurant (off limits to customers hehehe)

You’ll Need

 - Minced chicken meat

 - Prawns (around 500, shelled )

 - Aji-No-Moto (that’s what we Malaysians call it) in other words Monosodium Glutamate (MSG)

 - Breadcrumbs

 - flour

 - some herbs for flavouring

Getting Started.

Collect the minced chicken meat and put it in a large mixing bowl, place a handful of prawns on a chopping block and mince them into small pieces, here’s an extra trick, you can also slap them with the flat side of your cleaver to further mush it into a paste. Mix your ‘mushed’ shrimp with the minced chicken until they are evenly mixed. Now you can add some herbs or spices in the mixture according to your own taste, you can add ground chili or some lime leaves or even bits of Garlic chives (the green part only). Time for the ” Aji-No-Moto”. Flatten your mixture and sprinkle the flaky sugar like substance before kneading it with both hands for even distribution of the MSG in your prawn cake. collect the paste in your hands, roll it into a little ball, ping-pong would do and flatten it into a disc (as shown in the illustration above). if your disc is too thick you can make a hole in it in the center like a doughnut or else the middle part wont cook thoroughly. The final stage before frying requires you to drop the disc in a plate full of breadcrumbs (you can buy a packet of it at the supermarket) once its evenly coated with the breadcrumbs, deep fry it to a crispy golden complexion.

Your Prawn Cake is now served.. you can dip it with ketchup, mayonnaise or even eat it with bread/rice.

Note: i learnt this recipe through observation as a waiter in the restaurant, my method may be accurate but it varies from other sources (http://www.wikihow.com/Cook-Prawn-Cake)

Feel free to try it and leave your comments below. Happy cooking !