Wednesday, 13 March 2013

Thai prawncakes

Today was a lighter day and I made Asian-influenced prawn cakes. The recipe yields 8 small or 4 bigger patties. You could use any size prawns for these (or fish) as long as the quantity (appr. 3 dl of chopped up prawns) stays the same.

Prawn cakes:

10 big king prawns, chopped 
2 big garlic cloves, finely chopped
2 chillis  
(as always, depends on the size - mine were small and mean)
1 tsp grated ginger
handful of chopped coriander
1 tbsp chopped mint
2 small potatos 
(boiled, cooled and mashed)
handful of spring onions or chives
the zest and juice of 1/2 lime
1 tbsp soy sauce and/or fish sauce

For breading:

3 tbsp bread crumbs
1 tbsp coconut flakes

Mix the ingredients to a smooth consistency and let rest in the fridge for half an hour. Then shape them into patties of desired size and carefully coat with the bread crumbs mixed with coconut flakes. This gives the cakes a crisp exterior but try to keep the coating as thin as possible, otherwise the taste can get too dry.

Heat some oil in a pan and fry the prawn cakes on both sides until golden brown - for appr. 7 minutes. Don't let the oil get too hot, otherwise the coating will burn and the results will be bitter. Literally.

Best when served hot. With freshly squeezed lime juice. And perhaps some sweet chilli sauce...

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