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

• Avocado and prawn salad
• Chilli, lime and coriander prawns
• Classic prawn cocktail
• Creamy garlic prawns
• Dim sims
• Fresh prawns with two dips
• Ginger and garlic prawns
• Homemade cocktail sauce

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.