Crispy Turmeric Prawn Cakes Recipe

Prep prawns

Pat prawns dry and roughly chop into 1 cm pieces. Reserve about 80 g of chopped prawn to fold in last for texture; finely mince the remainder or pulse in a food processor (2–3 short pulses) until a coarse paste forms.

Prepare aromatics

Mince garlic and grate ginger. Thinly slice scallions (green parts only).

Combine

In a large bowl, mix the prawn paste, reserved chopped prawns, ground pork, chopped soaked mung bean vermicelli, scallions, minced garlic, grated ginger, turmeric powder, egg, fish sauce, light soy, white pepper and sugar. Stir until evenly combined but do not overwork — mix just until cohesive.

Bind and season

Add cornstarch and fold gently to incorporate; the mixture should hold together when pressed into a patty. Taste a small portion by quickly frying a teaspoonful and adjust seasoning (add more fish sauce or salt if needed).

Form cakes

Divide mixture into 12 equal portions (about 50–55 g each). Using lightly oiled hands, shape into compact discs about 7 cm (2.5 in) wide and 1.5 cm thick. Press surface flat so cakes cook evenly. If using panko, lightly press both sides of each cake into panko to coat (optional).

Chill briefly

Place formed cakes on a tray and refrigerate for 15–20 minutes; this firms them and helps maintain shape during frying.

Pan-fry

Heat a large skillet over medium-high heat and add neutral oil. When oil shimmers (about 180°C / 350°F), add cakes in a single layer without crowding. Fry 3–4 minutes per side until golden brown and cooked through (internal temp should reach 72°C if checking). If cakes are thicker, lower heat slightly and cover loosely for 1 minute to ensure through-cooking, then uncover to crisp. Transfer to a wire rack or paper towel-lined plate to drain.

Combine rice vinegar, water, sugar and salt in a bowl and stir until sugar and salt dissolve. Add julienned daikon and carrot, toss to coat, and let sit at least 20 minutes at room temperature (or refrigerate for up to 2 hours) so flavors develop. Drain lightly before serving.

Prepare lettuce leaves, cucumber ribbons, cilantro and mint. Arrange leaves on a platter so guests can make wraps, or plate individually with two cakes per portion, a spoon of pickled vegetables, cucumber, herbs and sliced chilli on top.

Whisk fish sauce, lime juice, water and sugar until sugar dissolves. Stir in minced garlic and finely chopped chilli. Taste and adjust balance: it should be bright, salty-tangy and slightly sweet. Keep chilled until serving.

To serve as appetizers: place a lettuce leaf, add 1 prawn-pork cake, top with a little pickled daikon/carrot, cucumber ribbon and herbs, finish with a few slices of chilli. Offer dipping sauce on the side. Alternatively serve two cakes per person on a platter with garnishes for guests to build their own.