Prawn cakes with coriander sambal

Prawn cakes with coriander sambal

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(13 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 shallots, 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
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    • 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 cloves
    • 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, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    helsbels77
    9th Apr, 2008
    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
    5th Feb, 2008
    These are easy and quick to make and really tasty. The coriander sambal really makes it. A really nice starter.
    petesfanny
    1st Feb, 2008
    5.05
    Easy and quick to make. Used leftover sambal mixed through cous cous another day.
    renomate
    1st Feb, 2008
    4.05
    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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