Thursday, 11 March 2010
Recipe - Prawn Cakes
I have always been a big fan of various fish and shellfish cakes but this was actually the first time I tried my hand at making prawn cakes.
Normally when I make fish cakes I would use mashed potatoes as a base/binder but for these prawn cakes I used egg and breadcrumbs to make it all bind together.
If anyone thinks that the red on the egg noodles might be ketchup, please think again. It is sriracha chili sauce, there to give some more oomph. If that is a bit too spicy for your taste, why not try some sweet chili sauce with them?
The same goes for the egg noodles, the prawn cakes would go excellent with a nice and crispy salad. I actually think that the sweet chili sauce would be better with the salad option than sriracha would be.
Ok, let's see how I made these little tasty bites.
Ingredients (serves 1 - 2, makes 6 - 8 cakes)
200g peeled and deveined prawns, finely chopped
1/2 onion, finely chopped
1.5 tbsp finely chopped fresh coriander
The juice and finely grated rind from 1 lime
1/2 tsp fish sauce
1 egg, lightly beaten
1 - 3 good pinches of dried chili flakes (to taste)
4 tbsp dried breadcrumbs
In a bowl mix the prawns, onion, coriander, lime juice, lime rind, fish sauce and chili flakes. Stir in the egg. Cover and leave to chill in the fridge for about 30 minutes.
Remove and stir in the bread crumbs.
Heat some oil in a frying pan on a medium heat. Wet your hands with water and roll balls of the prawn mix about the size of golf balls.
Slightly flatten them and cook them in batches in the frying pan. Let them fry for 2 - 3 minutes on each side, letting them get golden and cooked through.
If your pan is too small to cook them all at the same time, make sure to keep the first batch(es) warm while you fry the rest.
Serve with your choice of side and sauces.