Thai Prawn Cakes with Sweet Chilli Dipping Sauce
Delicious prawn cakes with a sweet Thai twist.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 15 mins
450g tiger prawns, shelled
1 garlic clove, finely crushed
1 Tbsp (15ml) fresh ginger, chopped
1 chilli, deseeded and chopped
Zest and juice of 1 lime
1 egg, lightly beaten
¼ cup (60ml) fresh breadcrumbs
1 handful fresh coriander, chopped
4 spring onions, sliced
2 tsp (10ml) soy sauce
1 tsp (5ml) sweet soy sauce
150g mung bean sprouts
3 Tbsp (45ml) sesame seeds
2 spring onions, finely sliced
Sweet chilli sauce
Place prawns into a food processor and whiz lightly to a course paste. (Do not make the mixture too fine)
Add garlic, ginger, chilli, zest and lime juice and mix in the egg.
Remove prawn mixture from processor and place into a bowl.
Stir through bread crumbs, coriander, spring onion and soy sauces.
Divide mixture into 12 even fish cakes.
Place all crust ingredients onto a plate and gently roll each prawn cake in.
Heat a frying pan with a little oil and fry cakes over medium heat until cooked through (about 4 minutes each side)
Serve with fresh lemon wedges, sweet chilli dipping sauce and guacamole.