Description
Heres an easy summer dish that can double as a Canape or an Appetiser
Ingredients
Scale
- Prawn Cakes
- : This is great as a canope it makes 28 mini cakes
- 500 gm green prawns ( fresh or frozen , well drained)(8oz)
- 1 teaspoon green curry paste
- 2 teaspoons of fish sauce ( Thai style)
- 1 teaspoon caster ( granulated) sugar
- Zest of 1 lime
- 1 clove of garlic crushed
- 1 x small piece of ginger grated
- 1 cleaned and chopped coriander root ( this is only available when you buy a bunch of corriander)
- 1 small egg
- You will need a frypan and 4 Tablespoons vegetable oil
- Green Curry Pea Puree
- 200 gm frozen peas (7.05oz)
- 1 teaspoon green curry paste
- 1 teaspoon caster sugar (granulated)
- Juice of 1 lime
- A pinch of Sea Salt
- 1 Tablsp Creme Fraiche (sour cream can sub)
Instructions
- To make the Prawn Cakes
- ** Make this mixture 1 hour to 1 day before using it. Refrigeration although not essential will make your prawn cakes hold shape better
- In a food processor add all of the ingredients except the oil ( and the frypan!).
- Pulse the mixture until it looks like mince and is well combined. The shorter the processing the better as the mixture will get warm the longer you mix it.
- Form into small ‘cakes ‘ and put into a container , separating layers with plastic wrap.
- To make Green Pea Puree
- **This puree should be made in a blender or in the container of a Bamix, this gives it the silky smooth texture that the food processor cant.
- Put a small pot of water on to boil. Add the peas and boil till tender. Drain
- Tip the peas into the blender and add the other ingredients. Blend till smooth and creamy.
- To Cook the Prawn Cakes
- Put the frypan on the stovetop and heat till quite hot. Add the oil and fry the cakes till golden on one side then flip.
- The cakes cook through very fast , so dont cook them too long. Test by pressing with fingertips. They feel bouncey and firm to touch. ( alternatively eat one to test) . Drain on absorbent paper .
- Put onto a platter and dollop with pea puree, dress the plate with the extra herbs and eschallots
- Prep Time: 20 mins
- Cook Time: 10 mins