Prawn and ginger cakes

    Prawn and ginger cakes

    Serves:

    Makes 16

    Ingredients

    • 1 large potato, peeled, diced
    • 250g peeled green prawns
    • 3 shallots (scallions), finely diced
    • 2 tbsp coriander, chopped
    • 1/2 tsp grated fresh ginger
    • 1 tsp soy sauce
    • 2 tsp sweet chilli sauce, plus extra to serve
    • salt/pepper
    • 2 tsp cornflour
    • 2 tbsp vegetable oil

    Method

    Place potato in a small saucepan, cover with cold water, bring to the boil and cook for 8-10 minutes until tender. Drain and lay in a single layer on a plate or tray to cool.

    Chop prawn meat finely and place in a large bowl with shallots, coriander, ginger, soy sauce and sweet chilli sauce. Season with salt and pepper, and mix well. Use a fork to roughly mash potatoes then add them to the prawn mix with the cornflour. Combine well.

    Heat half the oil in a large nonstick frying pan. Form 16 cakes from the prawn mix and cook in batches for 2 minutes each side until nicely brown, adding more oil as required. Remove to a plate lined with absorbent paper and keep warm.

    Serve with extra sweet chilli sauce for dipping.

    Find more prawn recipes

    Serving Suggestions

    Note

    • You could chop and combine the prawn cake mix in a food processor, but be careful not to overdo it.
    • Frozen peeled green prawns are fine in this recipe; defrost first.
    • Recipe by Greer Worsley, who blogs at Typically Red.

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