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Fried Carrot Cake with Prawns

Fried Carrot Cake with Prawns

This was my solo WFH breakfast, so I made this in a personal 20cm non-stick pan. To cook for more, just use a bigger wokpan, add up the ingredients but season with fish sauce gradually to taste rather than use a big spoonful of fish sauce at one go.

The recipe calls for raw prawns, but as a short cut, you can use frozen cooked, shelled & deveined shrimps. Just thaw the frozen cooked prawns overnight in the fridge, and add the thawed shrimps to the pan in step 4 instead.


  • 1 tsp + 1/2 tbsp + 1 tsp oil divided; use lard oil or any cooking oil
  • 5 peeled & deveined prawns see cooking note below
  • 150g steamed carrot cake cubed
  • 1 tsp preserved salted turnips (chai po) soaked in water for 5-10 mins, drained & patted dry
  • 2 garlic cloves minced
  • 1/2 tsp crispy lard pieces optional
  • 1 egg beaten
  • chopped spring onions

You also need:

  • a non-stick pan


  1. Cook prawns. Heat 1 tsp oil, cook prawns until cooked on both sides. Set aside on a plate.
  2. Brown carrot cake. Add 1/2 tbsp oil and add cubed carrot cake pieces one layer in the pan. Press the carrot cake cubes gently with a spatula, let them brown a little on one side before stir-frying briskly.
  3. Cook aromatics. Push the fried carrot cake to the sides of the pan. Add the remaining 1/2 tsp oil in the middle of the pan along with preserved turnips, garlic & crispy lard pieces (if using) briskly until aromatic. Add chilli (if using). Season to taste with fish sauce.
  4. Add prawns & egg. Return the cooked prawns to the pan and mix well. Arrange the contents one layer in the pan. Pour beaten egg over. Let the “omelette” brown on one side.  Cut to large pieces and flip them over to brown on the other side.
  5. Plate the carrot cake and garnish with spring onions and crispy lard pieces (if using).

Cooking Note(s):

  1. Different brands of preserved turnip vary in saltiness. Ensure you are not using overly salted ones which will make the fried carrot cake too salty. Rinse the preserved turnips in a few changes of water sieve to get rid of excess salt. Taste test a small piece – if it is still too salty, soak them in a ramekin of water for 5-10 mins and pat dry on paper towel.
  2. For authenticity as a local hawker dish, I used home-made lard oil. You can substitute the lard with any cooking oil.
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2 comments on “Fried Carrot Cake with Prawns”

  1. I miss chai tow kway. This is like adding extra seafood to the carrot cakes. A very clever and yummy breakfast.

  2. The closest I could get over here is those Hong-Kong style radish cake which I actually use to mimic carrot cake and stir-fry with eggs to get the Sg-style chai tow kueh. I mean HK radish cake similar to SG carrot cake – they are all daikon cake right? lol

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