Prawn cakes with coriander sambal

Prawn cakes with coriander sambal

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(12 ratings)

Prep: 20 mins Cook: 8 mins

Easy

Serves 6
A starter or nibble inspired by South Africa, with a hint of inspiration from India. It's low fat too

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal153
  • fat6g
  • saturates10g
  • carbs11g
  • sugars2g
  • fibre1g
  • protein15g
  • salt0.61g
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Ingredients

    For the fishcakes

    • 3 slices white bread, halved
    • 2 shallot, halved
      Shallot

      Shallot

      shal-lot

      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 1 garlic clove, crushed
    • 400g raw peeled prawn or skinned unsmoked haddock
      Prawn

      Prawn

      praw-n

      There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

    • generous grating fresh nutmeg
    • 1 large egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 2 tbsp sunflower oil, for frying
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    For the sambal

    • 1 green pepper, deseeded
    • 1 green chilli, deseeded
    • slice fresh root ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 garlic clove
    • 2 x 20g packs coriander
    • 1 tsp caster sugar
    • 2 tsp white malt vinegar
    • juice 1 small lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    Method

    1. Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.

    2. Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.

    3. When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden – they will be firm, like Thai fishcakes rather than those made with potato. Pile onto a platter with a bowl of the sambal to serve with drinks, or plate up and serve as a starter.

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    Comments (14)

    bethanygrotto's picture

    Yum. Made this for the B/F last night and do agree the sambal makes it. It's too spicy on its own for me but with the gentle flavour of the prawn cakes it works a treat. Tempted to add some lemon zest to the cakes next time but it works well and so easy to make. I also made a shallot salad with this which was another recipe on good food.com which worked so well.

    saliangharad's picture
    4

    made with smoked haddock as I don't like prawns, really nice, sambal was knock your socks off amazing!

    annyo52's picture
    2

    Didn't make the prawn cakes, due to the poor revenues. However, the sambal was lovely. Served it with prawns in their shells and then two days later with smoked trout.

    dtemple's picture
    5

    These were very tasty, even the sambal which I was not sure about making! I had to substitute a red pepper for the green but the finished product went perfectly with the prawn cakes and some green salad. Perfect as a starter, light with lovely flavours.

    sarah_clk's picture
    3

    Nice recipe but bit boring in taste - I made a second time and added more flavours to give them a boost. Chilli flakes and seasoning with a good squeeze of lime juice worked well.

    kellieirwin's picture

    We loved them, I also made them a bit smaller and served as canapes at a dinner party which went down really well.

    dpclough's picture
    1

    Horrible! Loathed by the whole family. Didn't like the texture at all. Will not be making again.

    clairecv's picture
    5

    Wow, these were amazing!! So easy, but tasted like restaurant quality food. Produced them at a dinner party, and they were very impressive. The spicy sambel tastes delicious with the fish cakes, and complements them brilliantly. Would definately make them again, and might make them bigger and serve as a main course with some noodles and stirfried veg.

    jaxzmusic's picture
    5

    Luuuvvly..

    I had them with thai chilli dipping sauce too and they were fab. Easy enough to make, although hands get very sticky!

    Will definitely make these little beauties again !
    :]

    twinmum's picture
    5

    Very tasty and very easy to make. This definitely went down well. Even my non prawn loving husband thought they were great! I served these as an accompaniment to Warm Thai Chicken and Noodle Salad and Hot and Sour Cucumber Salad, both great recipes also on this site.

    helsbels77's picture

    These were a big hit when I made them for friends - I found them a bit difficult to shape at first because the mixture was quite sticky, but a bit of water on my hands really helped.

    zoe446's picture

    These are easy and quick to make and really tasty. The coriander sambal really makes it. A really nice starter.

    petesfanny's picture
    5

    Easy and quick to make. Used leftover sambal mixed through cous cous another day.

    renomate's picture
    4

    The prawn cakes were very mushy so I left them to chill overnight. I also served with thai chilli sauce instead of the coriander and they were delicious.

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