Ingredients:
- 2 pounds peeled and deveined prawns (21-25 ct per pound)
- 2 egg whites.
- 1 tablespoon kosher salt
- 2 tablespoons minced ginger
- 2 teaspoons minced garlic
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
- 1 tablespoon toasted sesame oil
- 1 tablespoon hoisin sauce
- 1 teaspoon sriracha sauce
- 2 teaspoons soy sauce
- 1-2 tablespoons canola or vegetable oil
- 10-12 small slider buns (Pan De Sal, Hawaiian Rolls, or other small bun)
- Napa Cabbage Slaw Recipe below
Instructions:
- Chop the prawns into small pieces (1/4 dice) Take half the prawns and put them into a food processor. Add the egg whites and the salt to the prawns and pulse until prawn’s form into a paste.
- Put the prawn paste into a mixing bowl. Add the chopped prawns to the mix along with all the other ingredients except the canola oil. Mix thoroughly.
- To cook the prawn cakes, heat large non-stick pan on medium high heat. Add some canola or vegetable oil to the pan. Then with a medium size spoon or an ice cream scoop (2-3ounce size) scoop the prawn mix and place the cakes into the hot pan. If the cakes are not circular use the spoon to round the edges. Sear the cakes on the first side for 2-3 minutes. Once brown on the bottom, flip the cakes and cook on the other side until done, about 2-3 minutes.
- Place the cooked cakes onto the buns and add the slaw mixture and serve, Enjoy!
Napa Cabbage Slaw-
Ingredients:
- 1 cup shredded Napa cabbage
- 2 teaspoons rice wine vinegar
- 2 tablespoons mayonnaise
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- ¼ cup chopped green onion
Instructions:
1.Mix all ingredients together and adjust the salt and pepper to taste. Enjoy