Directions

To Prep

1. Trim off prawns antenna, rostrum and legs with scissors then rinse through water. Rest the prawns in a strainer to remove excess water.
2. Prepare the batter in a mixing bowl by adding tempura flour, a pinch of salt then gradually add cold water while mixing until well combined. Put aside.
3. Crack an egg into a small bowl, add red curry paste then whisk together until well mixed. Transfer the egg mixture into flour batter and stir until both well combined.
4. Transfer school prawns into the batter and coat them evenly with a spatula.
5. To add something aromatic, thinly slice kaffir lime leaves then sprinkle over the mixture.

To Cook

1. In a saucepan, add cooking oil then turn the heat up to medium. Place an egg ring into the saucepan for a perfect round prawn cakes.
2. Once the oil is hot, use a spoon to carefully place the mixture into the ring.
3. Cook until one side is golden brown then flip to the other side. Repeat until the batter has been used up. Beware of hot oil spitting.

To Serve

1. Mix mayonnaise with chilli sauce then place in a ramekin. Place the school prawn cake on to a plate with the sauce. Enjoy!