Hanoi Prawn Cakes

This is Tom Kime’s recipe for the most delicious prawn cakes you will ever taste. Remember to buy your MSC certified prawns from us to make it.  The prawns best suited for this recipe are our peeled, deveined and frozen certified prawns. Buy a kilo (or two), use what you need (only 250g) and put the rest in the freezer until next time (which won’t be long!). Talk about value for money, 250g of prawns gives you a whooping 20 prawn cakes with this recipe. This is a great quick recipe to use during the busy working week that suits both kids and adult palates. Pick a few herbs from your garden or herb pot (basil, mint, parsley), throw together a side salad, cook your prawn cakes and there you have a quick, delicious and inexpensive meal. And furthermore, it’s food made with conscience!


250g of fresh or unthawed prawns de veined and  cut into 1 cm pieces
150g of sweet potato peeled and cut into thin matchsticks
3 spring onion s cut into thin slices freshly ground black pepper
120g plain flour sifted
80g rice flour
220ml of water half a teaspoon of baking powder half a teaspoon of salt
1 teaspoon of sugar vegetable oil for frying – coconut oil can be used instead of vegetable oil due to its high smoke point and health benefits

Combine the two types of flour with the salt, baking powder, sugar and black pepper. 
Mix in the water until you have a smooth batter.
Leave to rest for ten minutes.
Mix in the sliced spring onions, sweet potato and the chopped raw prawns (unfrozen).
In a heavy bottomed pan heat add a good amount of your chosen oil and heat until 180 C. 
To test to see that the oil is hot enough, drop a little of the mixture into the oil it should start to bubble and sizzle straight away.
Place two heaped tablespoons of the mixture onto a metal spatula, pat the prawn batter into an irregular shape about 1cm thick and push the mixture in the oil.
Cook in batches about 3 or 4 at a time.
Fry the cakes turning them once until golden brown on all sides.
Drain on kitchen paper. 
Keep warm in the oven if necessary.
To eat wrap the prawn cake in a combination of some of the fresh herbs and make a parcel with a piece of lettuce.  The whole thing can be dipped into the accompanying sauce.

Nuan Cham dipping sauce
3 small Thai birds eye chillies finely sliced
1 clove of garlic finely chopped
1 tablespoon of sugar
100ml of warm water
2 limes juiced
4 tablespoons of fish sauce

Cut the chilli into thin round slices.
Reserve one third of the chillies for garnish
Add the warm water.
Transfer to a bowl, add the lime juice and fish sauce.
Stir to dissolve the sugar.  Add the remaining chopped chillies to the dipping sauce.
Chopped ginger, fresh coriander, spring onions or thin slices of carrot can be also added to the dipping sauce as well as chopped roasted peanuts, so that it can accompany numerous  types of dishes.