Ingredients
1 large potato
peeled, diced
250g peeled green prawns
3 shallots (scallions)
finely diced
2 tbsp coriander
chopped
½ 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
Allergy Advice
Contains Gluten
Contains Shellfish
Contains Soy
Equipment
- 1 small saucepan
- 1 large bowl
- 1 fork
- 1 large nonstick frying pan
- 1 plate
- 1 absorbent paper
Instructions
- 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.
