200 g medium prawns – shelled, devein and minced finely
200 g minced chicken/pork
80 g Spinach (blanch, drain and chop)
80 g french bean (blanch and cut)
80 g mushrooms (soak, drain, steam cook and dice)
1 potato (steam cook and mashed coarsely)
2 tbsp diced finely carrot
1/2 tsp salt
1 tbsp Huiji Honey
1/2 egg white
1/2 tsp corn flour
1 egg – beaten lightly
Crispy tempura flour batter (should not be runny)
1 tbsp flour
1) In a mixing bowl, add in minced prawns, meat, seasoning and stir to mix well.
2) Add in spinach, french beans, mushrooms, carrots, potato, stir to combine well and toss evenly. Flatten on oiled board and sprinkle with some flour. Glazed with beaten egg.
3) Heat a bit of oil in a non stick pan and fry coated side for 1 minute, flip over and coat with flour and egg , turn over to fry until cooked. Set aside to cool completely and coated with crispy tempura flour batter.
4) Heat oil in a wok till hot and and deep fry spinach cake till crispy and golden. Remove and drain well. Cut into chunks and serve with sweet and tangy sauce.
Sweet and Tangy Sauce
2 tbsp Huiji Honey
3 tbsp Thai Sweet Spicy Sauce
Juice of 1 calamansi
Mix all in small bowl till well combined.