Spicy Prawn Cakes

by Tenina Holder

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

  • 300 g prawns, peeled
  • 1 small Handful coriander
  • 1 spring onion or shallot, finely chopped
  • 1 lime, zest
  • 2 tbsp sweet chilli sauce
  • 2 tbsp fish sauce
  • 1 egg white
  • Salt and pepper
  • 1/4 Cup coconut cream
  • Flavorless oil for frying
  • 1 Batch Caribbbean Salsa (OPTIONAL) Fresh Carribean Salsa

Do

1  

Place all ingredients except coconut cream and oil into TM bowl and blitz 5 sec/speed 7.

2  

With blades running add coconut cream in a slow stream through hole in the lid and mix until evenly combined 30 sec/speed 6.

3  

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 or salad on the side.

4  

This recipe can also be prepared using chicken mince or white fish.

More

With Caribbean Salsa and steamed rice

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