Spicy Prawn Cakes with Ginger
Easy
Spicy Prawn Cakes with Ginger from Neven Maguire’s Book ‘The Nation’s Favourite Healthy Food’ As many people there are gluten intolerant, they would dust the cakes in cornflour instead of regular flour before frying. It’s also important to leave some texture in the raw mixture or the end result can become a bit tough and rubbery.
PREP IN
60 MIN
COOK IN
10 MIN
SERVE
4
Spicy Prawn Cakes with Ginger
Easy
PREP IN
60 MIN
COOK IN
10 MIN
SERVE
4
Introduction
Spicy Prawn Cakes with Ginger from Neven Maguire’s Book ‘The Nation’s Favourite Healthy Food’ As many people there are gluten intolerant, they would dust the cakes in cornflour instead of regular flour before frying. It’s also important to leave some texture in the raw mixture or the end result c
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Ingredients
- 300g (11oz) raw peeled tiger prawns, deveined
- 100g (4oz) whiting, skinned and boned
- 1 egg
- 1 garlic clove, crushed
- 1 red chilli, seeded and finely chopped
- 3 tbsp chopped fresh coriander
- 1 tbsp sweet chilli sauce
- 1 tsp freshly grated root ginger
- 1 tsp toasted sesame oil
- Plain flour, for dusting
- 2 tbsp rapeseed oil
- 2 tbsp rapeseed oil
- 1 tbsp freshly grated root ginger
- 1 small leek, trimmed and thinly sliced
- 1 tbsp water
- 2 tbsp light soy sauce
- 1 tbsp white wine vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 1 tsp palm sugar
- Rice noodles or fragrant rice
- Lime wedges
- 1 spring onion, thinly sliced, to garnish
- Fresh coriander leaves, to garnish
PRAWN CAKES:
FOR DRESSING:
TO SERVE:
Method
- 1. Dry the prawns and whiting in kitchen paper and then roughly chop. Place in a food processor with the egg and pulse until it has a rough texture. Add the remaining prawn cake ingredients except for the flour and rapeseed oil and pulse for 10 seconds, until just combined – you want to keep some texture.
- 2. Tip the mixture onto a floured surface and with floured hands shape into 8 rounds, each about 1cm (1/2in) thick. You can make these ahead and put them on a plate covered with cling film in the fridge for up to 24 hours.
- 3. Heat the rapeseed oil in a large non-stick frying pan over a medium heat. Fry the prawn cakes for 3–4 minutes on each side, until golden, turning once.
- 4. Meanwhile, to make the dressing, heat a separate nonstick frying pan over a medium heat. Add 1 tablespoon of the rapeseed oil, then add the ginger and sauté for 30 seconds. Add the leek and sprinkle over the water. Cook for 5 minutes, tossing occasionally.
- 5. Mix the rest of the ingredients together in a small bowl, including the remaining tablespoon of oil, and season with salt and pepper, then remove the leek from the heat and stir it into the dressing.
- 6. To serve, spoon some fragrant rice onto each plate and arrange two of the spicy prawn cakes on top. Put the dressing into small bowls and serve alongside with a lime wedge. Garnish with spring onions and coriander.
