Spicy prawn cakes
- Sarah Randell
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Serves 2
Easy
Cook: 45 mins - 55 mins
A star rating of 4.2 out of 5.8 ratingsRate
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Thai-style fish cakes make a special supper to share
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Ingredients
Nutrition
Units:
MetricUS
-
3 spring onions
-
2 small red chillies
-
finely grated zest of 1 lime
and 1 tbsp fresh lime juice
-
pinch of sugar
-
3 tbsp chopped fresh coriander
-
225g shelled raw tiger prawn
-
1-2 tbsp plain flour
for dusting
-
3 tbsp sunflower oil
-
140g medium egg noodles
(we used Blue Dragon)
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1 garlic clove
crushed
-
1 rounded tsp grated fresh root ginger
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50g mangetout
trimmed and thinly sliced lengthways
-
2 tbsp soy sauce
-
1 tsp sesame oil
-
1 tbsp toasted sesame seeds
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Nutrition: per serving
- kcal621
- fat29g
- saturates4g
- carbs61g
- sugars1g
- fibre2g
- protein33g
- salt3.59g
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Method
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step 1
Chop 1 spring onion and tip into a food processor. Slice the remaining 2 spring onions diagonally and set aside. Halve both chillies lengthways and discard the seeds. Put 1 chilli into the food processor, finely chop the other and set aside.
-
step 2
Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and whizz to a coarse paste. Add the prawns and whizz until everything is chopped but still has some texture.
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step 3
Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
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step 4
Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes – cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. As soon as you have turned the prawn cakes, put the noodles into a saucepan of boiling water on a back burner. Stir to separate and cook for 4 minutes.
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step 5
Meanwhile, heat the remaining 1 tbsp sunflower oil in a wok (or another frying pan) and stir-fry the garlic, ginger and reserved chilli for 1 minute. Tip in the mangetout and reserved spring onions and stir-fry for a further 2 minutes. Remove from the heat and stir in the soy sauce, sesame oil and lime juice.
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step 6
Drain the noodles and toss them into the stir-fry. Pile on to plates, top with the prawn cakes and sprinkle with toasted sesame seeds and remaining coriander.
Recipe from Good Food magazine, June 2003
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A star rating of 4.2 out of 5.8 ratings
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