Spicy prawn cakes

Recipe uploaded by

Sarah Randell

3 ratings

Recipe by Sarah Randell

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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.
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.
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.)
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.
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.
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.

Per serving

621 kcalories, protein 33g, carbohydrate 61g, fat 29 g, saturated fat 4g, fibre 2g, sugar 1g, salt 3.59 g

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Ingredients

• 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 prawns
• 1-2 tbsp plain flour , for dusting
• 3 tbsp sunflower oil
• 140g medium egg noodles (we used Blue Dragon)
• 1 garlic clove , crushed
• 1 rounded tsp grated fresh root ginger
• 50g mangetout , trimmed and thinly sliced lengthways
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds

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Difficulty and servings

Serves 2

Preparation and cooking times

Cook 45 - 55 mins

Ingredients

• 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 prawns
• 1-2 tbsp plain flour , for dusting
• 3 tbsp sunflower oil
• 140g medium egg noodles (we used Blue Dragon)
• 1 garlic clove , crushed
• 1 rounded tsp grated fresh root ginger
• 50g mangetout , trimmed and thinly sliced lengthways
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds

Per serving

621 kcalories, protein 33g, carbohydrate 61g, fat 29 g, saturated fat 4g, fibre 2g, sugar 1g, salt 3.59 g

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