Saturday, April 2, 2011


I had a panic attack yesterday.

It was late in the afternoon, and as I was walking to my car in the basement parking lot, I picked up my iPhone, did the habitual click and swipe, and then again and again, but my fully-charged phone remained black, and silent. How could it be? Like a crazed woman, I raced home, plugged it into its lifeline - not a peep. It was gone. Kaput. I googled "dead iPhone", called the Apple store, followed the tips, but still no luck. Hysterical thoughts started rushing through my head like scrolling headline banners - What if My Class Schedule Was Changed? Is Teenage Son Stuck Somewhere? The Physiotherapist Can't Make it Tomorrow and Can't Reach Me! (And to think just a couple of years ago, I threatened to throw my husband's Blackberry overboard while on our cruise holiday, accusing him of being too obsessed! Oops...)

Then Teenage Son arrives home, listens to hysterical blabber from Panicked Mom, grabs the phone, and a few simultaneous clicks later, hands it back revived and alive, walks into his room, and shuts the door. Order is restored!

I even had time to make dinner of Prawn Cakes with fresh shitake mushrooms and wasabi vinaigrette, adapted from an old clipping I saved from Gourmet Magazine's October 2002 edition.

Prawn Cakes with Wasabi Vinaigrette

500g medium prawns, shelled and deveined, finely chopped
150g skinless cod or any white fish fillet, finely chopped
2 tablespoons minced carrots
1/4 cup minced onions
1/2 cup minced fresh shitake mushrooms, caps only
1 egg, lightly beaten
1/2 teaspoon salt
1 teaspoon soy sauce
2 teaspoons sugar
Oil for frying

for Wasabi Vinaigrette:
1 tablespoon prepared wasabi paste
3 tablespoons mayonnaise
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar

Saute carrots, onion and mushroom in a bit of oil until softened, about 2-3 minutes. Set aside to cool.

In a large bowl, mix together minced prawn and fish, carrots, onion and mushroom mixture, egg, salt, soy sauce and sugar. With your hands, knead the mixture until well combined. Cover and chill in the refrigerator for about 1 hour.

In the meantime, make the wasabi vinaigrette by whisking the wasabi paste, mayonnaise, mirin, vinegar, soy sauce and sugar until well blended.

Take the chilled prawn mixture and shape into 1/2 inch cakes. Heat oil in a pan over medium heat and fry cakes until lightly golden, about 2 minutes on each side. Drain well over paper towels.

Serve over mixed greens. Drizzle wasabi vinaigrette over the prawn cakes. Top with sesame seeds and pea sprouts.


  1. Once again, I admire the person who after a panic attack over a suspected demise of an iPhone, still had time to not just cook but make a beautiful, and I bet, delicious dish , take photos and still blog about it! If that happened to me, I would be the one to be revived.

  2. Adora, I was just too happy that my phone was up and running! Is it time to think about my iPhone addiction??

  3. I so agree with Adora...LOL! iPhone panic attack and then followed with cooking *I'm full of admiration*....thanks for posting this recipe, looks delicious, I've looked at my pantry...I only need wasabi ang mushroom and am ready to go!

  4. I have had similar panic attacks when I think my iphone or computer are not working. I start freaking out, hitting any and all buttons...not pretty. Glad everything worked out in the end!
    And these prawn cakes look really great, too! Love the wasabi vinaigrette for some spice!

  5. My hubby sitting next to me reading this and he is going that sounds exactly like you.. I am following off my chair here laughing :)))) I am so obsessed n attached to my dear iphone- I totally understand your panic attack lol!
    Your prawn cake looks really delicious - will try next time my little bro visits :)

    US Masala

  6. I gave birth to my teenage son just so he could save me in those situations! Great blog!