Baked Prawn And Chilli Ginger Cakes Recipes

SPICY PRAWN CAKES

Spicy prawn cakes image

Thai-style fish cakes make a special supper to share

Provided by Sarah Randell

Time 55m

Number Of Ingredients 15

Ingredients

3 spring onions
2 small red chillies
finely grated zest of 1 lime and 1 tbsp fresh lime juice
pinch of sugar
3 tbsp chopped fresh coriander
225g shelled raw tiger prawn
1-2 tbsp plain flour , for dusting
3 tbsp sunflower oil
140g medium egg noodles (we used Blue Dragon)
1 garlic clove , crushed
1 rounded tsp grated fresh root ginger
50g mangetout , trimmed and thinly sliced lengthways
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp toasted sesame seeds

Steps:

Chop 1 spring onion and tip into a food processor. Slice the remaining 2 spring onions diagonally and set aside. Halve both chillies lengthways and discard the seeds. Put 1 chilli into the food processor, finely chop the other and set aside.
Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and whizz to a coarse paste. Add the prawns and whizz until everything is chopped but still has some texture.
Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes - cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. As soon as you have turned the prawn cakes, put the noodles into a saucepan of boiling water on a back burner. Stir to separate and cook for 4 minutes.
Meanwhile, heat the remaining 1 tbsp sunflower oil in a wok (or another frying pan) and stir-fry the garlic, ginger and reserved chilli for 1 minute. Tip in the mangetout and reserved spring onions and stir-fry for a further 2 minutes. Remove from the heat and stir in the soy sauce, sesame oil and lime juice.
Drain the noodles and toss them into the stir-fry. Pile on to plates, top with the prawn cakes and sprinkle with toasted sesame seeds and remaining coriander.

Nutrition Facts : Calories 621 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 3.59 milligram of sodium

BAKED PRAWN AND CHILLI GINGER CAKES

Baked Prawn and Chilli Ginger Cakes image

All those delicious thai flavours wrapped up in these soft, fluffy cakes. For an extra burst of flavour serve drizzled with sweet chilli sauce or a squeeze of fresh lime juice.

Provided by Lene8655

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 slices white bread, crusts removed, about 100g
250 g peeled raw prawns
1 green chili, seeded and finely chopped
2 1/2 cm piece fresh gingerroot, peeled and finely chopped
4 garlic cloves, finely chopped
1 tablespoon chopped fresh coriander
1 teaspoon salt
1 egg

Steps:

Place the bread in a bowl, cover with water, soak for about 10 seconds, then squeeze out the excess water. Place the drained bread in a food processor with the prawns, chilli, garlic, coriander, salt and egg. Pulse until well blended.
Preheat the oven to 200 degrees celcius. Using lightly floured hands divide the mixture into 12 small cakes. Spray a baking sheet very lightly with oil and arrang the prawn cakes onto the baking sheet, evenly spaced apart. Spray with a little oil and bake for 15-20 minutes minutes, turning half way through, until golden brown and just begining to crisp. Aerve warm with baby lettuce, rocket or watercress leaves and a bowl of sweet chilli sauce.

Nutrition Facts : Calories 104.5, Fat 2.3, SaturatedFat 0.6, Cholesterol 125.2, Sodium 1018.2, Carbohydrate 9.1, Fiber 0.5, Sugar 1.2, Protein 11.4

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