Prawn cakes with cucumber peanut relish

Prawn cakes with cucumber peanut relish

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Prep: 25 mins Cook: 10 mins

Easy

Serves 6

These South-east Asian grilled fishcakes make for a lovely, light dinner party starter, served with a chilli, cucumber and rice vinegar relish

Nutrition and extra info

  • prawn cakes only
  • Gluten-free

Nutrition: per serving

  • kcal187
  • fat4g
  • saturates1g
  • carbs18g
  • sugars16g
  • fibre0g
  • protein19g
  • salt1.3g
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Ingredients

  • 3cm/1¼in piece ginger, peeled and sliced
    Ginger

    Ginger

    jin-jer

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

  • 2 tbsp chopped coriander
  • 2 small shallots, halved
  • ½ red chilli, deseeded and diced
  • zest 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 600g raw peeled prawns
    Prawn

    Prawn

    praw-n

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

  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tbsp vegetable oil
  • 1 tbsp light brown soft sugar mixed with 1 tsp water

For the relish

  • 75g caster sugar
  • 125ml rice vinegar
  • 2 tbsp chilli flakes
  • 3 tbsp finely diced cucumber
  • 1 tbsp chopped roasted salted peanuts
  • 1 small shallot, finely diced
    Shallot

    Shallot

    shal-lot

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

To serve

  • leaves of 2 Baby Gem lettuces
  • fresh mint
  • coriander

Method

  1. To make the relish, put the sugar and vinegar in a small saucepan with a pinch of salt. Bring to the boil and simmer for 5 mins until syrupy. Remove from the heat and cool completely. When cool, add the chilli flakes, cucumber, peanuts and shallot, and stir together. Set aside.

  2. Put the ginger, coriander, shallots, chilli, lime zest and half the prawns in a food processor and blitz until fine. Add the remaining prawns and the fish sauce and pulse again, this time keeping the mixture chunky. Season well with black pepper, then form into 18 flat cakes.

  3. Heat the grill to high. Brush both sides of the cakes with a tiny bit of vegetable oil and place on a baking sheet. Cook for 2 mins on one side, turn over and brush with the sugar water. Cook for another 2-3 mins or until opaque and slightly browned at the edges. Serve the cakes with the lettuce leaves, herbs and the cucumber relish.

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