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Ingredients

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Crispy Rice Cake

Prawns

  • Prawns, peeled and deveined 1.0 kg
  • Salt & pepper

Butter Curry Sauce

Assembly

  • Sambals 60.0 g
  • Raita 60.0 g
  • Coriander leaves, 12 ea

Crispy rice cakes provide the perfect base for this bold street food–inspired dish, combining texture and rich flavour in every bite. Topped with a luscious butter prawn curry, the dish balances golden crunch with creamy, aromatic spice. The result is a vibrant plate that elevates familiar street food elements into a refined, flavour-packed experience.

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Preparation

  1. Crispy Rice Cake

    1. Mix steamed rice with corn starch, sesame oil and Knorr Professional Soya Sauce until well blended. Divide into 4 equal portions. 
    2. Use a round mould (egg ring) to shape into 40 g portions. 
    3. Wrap and chill in the fridge for 30 min to firm up. 
    4. Heat olive oil in a pan over medium heat. 
    5. Fry rice cakes for 1 min per side. 
    6. Flip once more and cook for 30 sec until lightly charred.
  2. Prawns

    1. Peel and devein the prawns, and season with salt and pepper.
  3. Butter Curry Sauce

    1. In a pot, heat the butter and fry the onions until translucent. 
    2. Add garlic and ginger and cook for another minute. 
    3. Add Robertsons Medium Rajah, Knorr Professional Dry Peri-Peri Marinade, mustard seeds, ground cumin and ground coriander and cook for a few minutes. 
    4. Add Knorr Professional Tomato Pronto, Knorr Aromat Original into the pot and cook for 5 min. 
    5. Add in the seasoned prawns. 
    6. Add the cream and cook for a few minutes.
  4. Assembly

    1. Place the crispy rice cakes on a platter add the prawns and lace with butter curry sauce. 
    2. Top with raita, sambals and coriander leaf.
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