Coriander Prawn Cakes Recipes

SPICY PRAWN CAKES

Steps:

• Chop 1 spring onion and tip into a food processor. Slice the remaining 2 spring onions diagonally and set aside. Halve both chillies lengthways and discard the seeds. Put 1 chilli into the food processor, finely chop the other and set aside.
• Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and whizz to a coarse paste. Add the prawns and whizz until everything is chopped but still has some texture.
• Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
• Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes - cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. As soon as you have turned the prawn cakes, put the noodles into a saucepan of boiling water on a back burner. Stir to separate and cook for 4 minutes.
• Meanwhile, heat the remaining 1 tbsp sunflower oil in a wok (or another frying pan) and stir-fry the garlic, ginger and reserved chilli for 1 minute. Tip in the mangetout and reserved spring onions and stir-fry for a further 2 minutes. Remove from the heat and stir in the soy sauce, sesame oil and lime juice.
• Drain the noodles and toss them into the stir-fry. Pile on to plates, top with the prawn cakes and sprinkle with toasted sesame seeds and remaining coriander.

CORIANDER PRAWN CAKES RECIPE

Steps:

• To begin making the Coriander Prawn Cakes, we will heat a skillet with oil. Add onions and saute until they turn translucent.
• Add leeks as well along with prawns. Cook until the prawns curl up. Add all of the seasoning along with maize flour.
• Keep mixing till it comes together and forms a sticky mixture. Allow it cool down and start shaping them into a flat cake.
• Heat a flat skillet, drizzle some oil, place the cakes and carefully cook on either side till it golden brown.
• Serve the Coriander Prawn Cakes along with a Tzatziki dip or dips of your choice to create a wonderful appetizer.

PRAWN CAKES WITH CORIANDER SAMBAL

Steps:

• Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.
• Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.
• When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden - they will be firm, like Thai fishcakes rather than those made with potato. Pile onto a platter with a bowl of the sambal to serve with drinks, or plate up and serve as a starter.

CORIANDER LIME SHRIMP

Steps:

• In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
• Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
• Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.