Recipe • Crispy Ebi Patty (Prawn Patty)

Lil K loves munching on seaweed snack and couldn't wait to devour the Tao Kae Noi's tempura seaweed in salted egg flavor that I received!
But first, I made Prawn patties and Prawn balls with a portion of this addictive snack, creating a new taste!
And served up an Ebi Burger! (♡˙︶˙♡)
Juicy prawns in every bite!

 （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me.

Kindly do not claim recipe as your own. Thank you!

 Ingredients:
(Makes about 3 burger patties or 8 prawn balls)

 8 medium sized Prawns
80g minced Chicken
1/3 pack of Tao Kae Noi Tempura Seaweed(Salted Egg)
Panko (crisp bread crumbs)
Cornflour
1 Egg, beaten
Oil for frying

 Seasoning:
1 tsp Sugar
1 TBS Milk
1 TBS Cooking Sake
1 TBS Mirin
1/2 TBS Light Soy Sauce
1/4 tsp Salt
2 tsp Cornflour
Dashes of Pepper

Method:
•Wash and deshell, devein the prawns. Then dice them into cubes.
•Combine the diced prawns and minced chicken. Add in the seasoning and mix well. Cover and leave in fridge, preferably overnight.
•Put 1/3 pack(or reasonable amount)of tempura seaweed snack into a ziplock bag, crush them to small bits. Add in sufficient amount of panko and mix well.
•Portion the prawn-chicken mixture into patties or balls.
•Coat each portion in cornflour, followed by beaten egg then seaweed-panko mix.
•Heat up sufficient oil for frying. Fry the patties/balls until golden brown and cooked through.
•These ebi patties/balls can be kept in the fridge for up to 3 days, reheat in the oven before serving.

 The prawn balls are great for packing into lunch boxes too!

Recipe is created in collaboration with Singapore Home Cooks & Tao Kae Noi.

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