SPICY PRAWN CAKES
Looking for a great appetiser that no-one will be able to stop talking about? This is it! I never cease to be amazed at the simplicity of this, but everyone RAVES about it! So get that food processor whirring and heat up the Demeyere Multiglide Nonstick Fry Pan
A word about Demeyere pans, they have a 30 year warranty, they are THE BEST pans on the planet and if you are happy putting K-Mart tires on your Ferrari, then go ahead and use some other brand, but the Demeyere range are everything they claim to be! FYI, they are not just for Induction, but can be used on any cooking medium with ease and great results.
NEED:
300g prawns, peeled
Small handful coriander, (cilantro)
1 spring onion/shallot, finely chopped
Zest of 1 lime
2 tbsp sweet chili sauce
2 tbsp fish sauce
1 egg white
Salt and pepper
¼ cup coconut cream
Flavorless oil for frying
DO:
Place all ingredients except coconut cream and oil in food processor
and blend to a coarse puree.
With motor running add coconut cream in a slow stream and mix until evenly combined.
Heat lightly oiled fry pan and cook small spoonfuls of mixture 2-3 minutes on each side
until springy to the touch. Serve on rocket leaves with salsa.
This recipe can also be prepared using chicken mince or white fish.
SERVE:
With Caribbean Salsa and steamed rice
