Prawn cake

Prawn cake

Chả tôm

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

This classic dish from the imperial cuisine of the old capital. Hue, works equally well at street level. served in a baguette with avocado, or even rolled up in a spring roll sheet.

Ingredients

Quantity Ingredient
400g prawn meat, deveined
2 red asian shallots, roughly chopped
2 garlic cloves, roughly chopped
3 teaspoons tapioca flour
1 egg, separated
1 long red chilli, seeded and chopped
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
1 banana leaf, cut into a 25 cm square
Classic dipping sauce, to serve

Method

  1. Pat the prawns dry with paper towel and place in a food processor. Add the shallot and garlic and process to a smooth, shiny paste.
  2. Mix the tapioca flour with 3 teaspoons water and blend to a thin paste. With the motor running, add the tapioca paste and egg white to the prawn mixture and process to incorporate the ingredients. Transfer the mixture to a bowl and stir the chilli, salt and pepper through.
  3. Put the prawn mixture in the centre of the banana leaf, forming a log shape. Bring up the sides of the leaf, then shake to form a regular shape and to help the mixture stick together. Do this for about 1 minute.
  4. Place the banana leaf in a steamer, but don't fold the leaf over the prawn cake. Set the steamer over a saucepan of boiling water and cook for 10 minutes.
  5. Lightly whisk the egg yolk, brush it over the top of the prawn cake and cook for a further 5 minutes.
  6. Remove the prawn cake from the steamer. When cool enough to handle, cut the cake into wedges and serve with the dipping sauce.
  7. The prawn cake can be served at room temperature, and will keep in an airtight container in the refrigerator for 3-4 days.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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