Chicken Prawn cake
This is a minced chicken and prawn cake that can be found often in south east asia as a side dish or topping. Usually made with fish like mackeral but it works with chicken too.
Can be used in many different ways of cooking, pan fry, deep fry, boil it in broth i.e.
You will need a food processor to blend the prawn with the minced chicken, or just chopped them until it became a paste.
Chicken Prawn cake
This is a minced chicken and prawn cake that can be found often in south east asia as a side dish or topping. Usually made with fish like mackeral but it works with chicken too.
Can be used in many different ways of cooking, pan fry, deep fry, boil it in broth i.e.
You will need a food processor to blend the prawn with the minced chicken, or just chopped them until it became a paste.
Cooking Instructions
- 1
If you're using food processor, mix all the prawn and half the chicken and blitz until smooth like paste.
- 2
If you're mincing the prawn by hand, minced them until they became like a paste.
- 3
In a mixing bowl, mix all the ingredient together until no visible minced chicken clumps.
- 4
You can leave it overnight in the fridge to marinade. Recommended to taste test by frying one patty and adjust the seasoning as desired.
- 5
Fry until it is golden brown color, or boil it in a soup like a meatball.
It will feel a bit of bouncy due to the prawn meat.
- 6
The ingredients used is a basic flavoring, you can add chopped spring onions, grated ginger, minced garlic, grated carrots, minced chilies, or even switch the chicken with white fish meat.
They will make it taste completely different!
Always cook and taste a small size of meat and season as needed.
- 7
You can shape it as you like, chicken nuggets, round shape patty, square shape patty, sausage, or coat with breadcrumbs then deep fry.
- 8
Deep fry it, pan fry it, boil it in soup, wrap it in dumpling skin, or spoon drop it into hot porridge/congee.
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