Thai Prawn Cakes
crisp lettuce leaves torn
spring onions sliced lengthways in strips
red chilli slices
sweet chilli sauce
600g green prawn cutlets tails removed
3 spring onions chopped
2 tbs fresh coriander chopped
2 tbs thai red curry paste
¾ cup panko breadcrumbs
1 green chilli seeded and finely chopped
1 birdseye chilli seeded and finely chopped
2 tsp grated lemon rind
2 tbs lime juice
2 tbs peanut oil
Little bit of patience required with the cakes.
Cut the prawns into small chunks and place in a large bowl. Add the spring onions, coriander, red curry paste, green chilli, lime zest, and juice. Mix together with a wooden spoon. Season with salt.
You can either use a food processor or a stick mixer to process until finely minced.
Stir through the breadcrumbs and finely chopped red birds eye chilli.
Using wet hands, divide the mixture into about 12 pieces, and shape each one into a cake about 5cm across. Place the prawn cakes on a sheet of baking paper on a plate, cover with cling film and chill for about two hours until firm.
Heat a wok over high heat until hot. Add the peanut oil and swirl around to cover the wok.
Fry the prawn cakes a few at a time for 6-8 minutes, turning them carefully until evenly browned. Drain each batch on kitchen paper and keep hot while cooking the remainder.
Serves four as a starter.
THESE PRAWN CAKES COOKED AS PER THE RECIPE WILL BE FAIRLY SPICY, BUT YOU CAN REGULATE THAT BY REDUCING THE CURRY PASTE OR FRESH CHILLI COMPONENT.
THE COLD CRISP LETTUCE IS A GREAT CONTRAST. ICEBERG WORKS THE BEST, AND YOU SHOULD WRAP IT AROUND THE PATTIES TO EAT.
“THESE ARE PACKED WITH REAL THAI FLAVOUR, AND HAVE A GREAT SEAFOOD TEXTURE”