Preparation

• Place in a blender the prawns (headless / tail-off), the bacon and the sweet corn kernels.
• Add pepper and blend until a smooth paste.
• Shape into 12 flat cakes.
• Keep refrigerated for at least 45 minutes.
• Coat each prawn cake with some bread crumbs.
• Deep-fry for 5 minutes until golden brown.
• Drain the prawn cakes on paper towels to absorb any exterior oil that may still be clinging to them.

Serve with deSIAM Pineapple sauce.