Prawn cakes with coriander sambal

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• Nicola

  01 February 2008

  Nicola rated and commented on this recipe

  

  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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• Pete's Fanny

  01 February 2008

  Pete's Fanny rated and commented on this recipe

  

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

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• zoe boniface

  05 February 2008

  zoe boniface commented on this recipe

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

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• HelsBels77

  09 April 2008

  HelsBels77 commented on this recipe

  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.

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• twinmum

  10 May 2008

  twinmum rated and commented on this recipe

  

  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.

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• jaxzmusic

  25 July 2008

  jaxzmusic rated and commented on this recipe

  

  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 ! :]

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• ClaireCV

  12 January 2009

  ClaireCV rated and commented on this recipe

  

  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.

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• Fluffy

  16 February 2009

  Fluffy rated and commented on this recipe

  

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

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• kellie

  01 June 2010

  kellie commented on this recipe

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

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• Sarah_clk

  29 July 2010

  Sarah_clk rated and commented on this recipe

  

  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.

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• parlanchina

  19 November 2010

  parlanchina rated and commented on this recipe

  

  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.

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• annyo

  26 February 2011

  annyo rated and commented on this recipe

  

  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.

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• mlsjb2

  02 May 2011

  mlsjb2 rated this recipe

  

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• saliangharad

  06 February 2012

  saliangharad rated and commented on this recipe

  

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

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Ingredients

FOR THE FISHCAKES

• 3 slices white bread , halved
• 2 shallots , halved
• 1 garlic clove , crushed
• 400g raw peeled prawns or skinned unsmoked haddock
• generous grating fresh nutmeg
• 1 large egg
• 2 tbsp sunflower oil , for frying

FOR THE SAMBAL

• 1 green pepper , deseeded
• 1 green chilli , deseeded
• slice fresh root ginger
• 2 garlic cloves
• 2 x 20g packs coriander
• 1 tsp caster sugar
• 2 tsp white malt vinegar
• juice 1 small lemon

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 8 mins

Low-fat

Source of vitamin c

Ingredients

FOR THE FISHCAKES

• 3 slices white bread , halved
• 2 shallots , halved
• 1 garlic clove , crushed
• 400g raw peeled prawns or skinned unsmoked haddock
• generous grating fresh nutmeg
• 1 large egg
• 2 tbsp sunflower oil , for frying

FOR THE SAMBAL

• 1 green pepper , deseeded
• 1 green chilli , deseeded
• slice fresh root ginger
• 2 garlic cloves
• 2 x 20g packs coriander
• 1 tsp caster sugar
• 2 tsp white malt vinegar
• juice 1 small lemon

Per serving

153 kcalories, protein 15g, carbohydrate 11g, fat 6 g, saturated fat 10g, fibre 1g, sugar 2g, salt 0.61 g

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