Prawn Patties
Cuisines
Cooking Instructions
Cooking: 8 minutes
Notes:
The binding mixture combines freshly grated mozzarella cheese, mayonnaise, an egg, and cornflour, which holds the patties together while keeping them wonderfully moist and tender.
Letting the mixed prawn batter rest briefly allows the shrimp to absorb all the vibrant flavours of the garlic, lemon juice, chilli, and freshly chopped coriander.
Using a trigger-release ice cream scoop makes portioning the sticky prawn mixture into the hot skillet neat, effortless, and uniform.
Pan-fry the patties in a little oil over medium heat for 3 to 4 minutes per side until they develop a gorgeous, golden crust and are cooked through.
Prepare Prawns
Finely chop the shelled and deveined prawns by hand to retain a chunky, satisfying texture, then transfer them to a mixing bowl.
Mix Batter
Add the salt, pressed garlic, lemon juice, finely chopped red chilli, black pepper, grated mozzarella cheese, mayonnaise, egg, cornflour, and freshly chopped coriander to the prawns, mixing thoroughly until well combined.
Make Sauce
Whisk together the mayonnaise, lemon zest, lemon juice, pressed garlic, Dijon mustard, black pepper, and sugar in a separate bowl until smooth, then set aside.
Fry Patties
Heat vegetable oil in a skillet over medium heat, use an ice cream scoop to drop portions of the prawn mixture into the pan, flatten slightly, and cook for 3 to 4 minutes per side until golden brown and crispy.
Serve
Transfer the cooked prawn patties to a serving plate and serve hot alongside the homemade creamy lemon-garlic dipping sauce.
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Ingredients
| Prawns | 500 g |
| Salt | ½ tsp |
| Garlic | 2 cloves |
| Lemon Juice | 1 tbsp |
| Red Chilli | 1 |
| Black Pepper | ⅛ tsp |
| Mozzarella Cheese | 150 g |
| Mayonnaise | 60 ml |
| Egg | 1 |
| Cornflour | 30 g |
| Fresh Coriander | 2 tbsp |
| Cooking Oil | 2 tbsp |
| Mayonnaise | 120 ml |
| Lemon Zest | ½ tsp |
| Lemon Juice | 2 tbsp |
| Garlic | 1 clove |
| Dijon Mustard | ½ tsp |
| Black Pepper | ⅛ tsp |
| Sugar | 1 tsp |
