Prawn Sweet Potato Cakes Recipes

SWEET POTATO AND SHRIMP CAKES WITH NUOC CHAM

Steps:

• Combine potato and salt in a bowl; gently massage with your hands until potato mixture is moist and limp. Rinse potato mixture; drain. Place potato mixture in paper towels; squeeze to remove excess liquid. Place potato mixture, shallots, and shrimp in a bowl, stirring to combine. Stir in flours, 1/2 teaspoon fish sauce, pepper, and egg. Divide and shape potato mixture into 8 (3-inch) cakes.
• Heat a large nonstick skillet over medium-high. Add 2 tablespoons oil; swirl to coat. Add 4 cakes to pan; cook 2 minutes on each side or until golden brown and crisp. Remove cakes from pan. Repeat procedure with remaining 4 cakes and remaining 2 tablespoons oil. Keep warm.
• Combine sugar, 2 tablespoons water, juice, and vinegar in a bowl, stirring with a whisk until sugar dissolves. Stir in remaining 2 teaspoons fish sauce, carrot, garlic, and chile; let stand 15 minutes, or refrigerate up to 3 days.
• Serve potato cakes with sauce, lettuce leaves, cilantro, and mint.

PRAWN & SWEET POTATO CAKES

Steps:

• Bring a pan of salted water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked. Meanwhile, make the salsa by mixing the cucumber, red onion, lime juice, coriander and 2 tsp soy sauce. Drain the potatoes and return to the pan over a low heat for 3 mins while mashing with a fork, to steam off excess water.
• Remove the potatoes from the heat and stir in the spring onions, chillies, prawns, flour and the remaining soy sauce. The mixture will be soft but not runny - chill for 20 mins to firm up if necessary. Heat the oil in a large frying pan over a medium heat. Drop tbsps of mixture into the pan and squash down with the back of the spoon. Fry for 3-4 mins each side until golden. Keep warm in a low oven while you fry the rest of the mixture. Serve with the chilli sauce and the salsa.

SWEET POTATO SHRIMP CAKES

Steps:

• In a large bowl, combine the soy sauce and the fish sauce, then add in the shrimp. Cover the bowl and allow to marinate, in the refrigerator, while preparing sweet potatoes.
• Peel and grate sweet potatoes. With hands, squeeze excess moisture from potato if necessary. In a large bowl, combine the sweet potatoes and the remaining ingredients, except the flour, mixing well. Stir in the flour and mix to combine.
• Remove the shrimp from the marinade to a cutting board, then chop and fold into the sweet potato mixture.
• In a large heavy bottomed skillet, over medium-high heat, add 2 tablespoons of the peanut oil. Form cakes, as flat as possible and carefully add first batch to pan. Fry for 1 1/2 to 2 minutes on the first side and 1 minute on the second side. Remove to a serving platter and season with salt. Add remaining oil to the pan and cook the second batch. Serve immediately.

SHRIMP AND POTATO CAKES

Steps:

• Lemon aioli or Thousand Island dressing, for serving
• Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld.
• Remove from refrigerator and slowly add the flour, mixing well.
• Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used.
• Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side.

PRAWN CAKE

Steps:

• For the filling: Heat the oil in a non-stick saucepan over a medium heat. Add the onion, and fry for 3 to 4 minutes, or until golden brown.
• Meanwhile, blend the garlic cloves, and ginger with 1 tablespoon water to a smooth paste in a food processor.
• Using a mortar and pestle, grind the peppercorns, cloves, cumin, cinnamon, and dried chiles to a fine powder. Add the ground spices to the pan, and stir well to coat the onion in the spices. Reduce the heat to a low heat, and fry the spices for 20 to 30 seconds. Add the ginger and garlic puree, stir well, and cook for another 2 to 3 minutes, or until the raw smell of garlic has disappeared.
• Add the chopped tomatoes and a splash of water, stir well and bring the mixture to a simmer. Simmer for 12 to 15 minutes, stirring occasionally, or until the tomatoes have reduced to a pulp. You can use a potato masher to break the tomatoes down during cooking.
• Add the sugar and the white wine vinegar, and cook for another 2 to 3 minutes.
• Add the prawns and cook for another 1 to 2 minutes, or until the prawns have turned pink, and have started to curl up. Remove the pan from the heat, and set aside to cool.
• For the batter: Preheat the oven to 400 degrees F. Grease an 8-inch cake pan with butter.
• In a mixing bowl, cream together the sugar and butter until pale and fluffy. Gradually add the eggs and egg yolk, beating well until each addition has been fully incorporated into the mixture before adding more. Add the salt, semolina, flour, baking powder, milk, and coconut, and mix until the mixture is well combined, and is of a dropping consistency.
• Spoon half of the batter mixture into the greased cake tin. Spoon the filling mixture on top of the batter and spread it evenly over the batter. Pour over the remaining batter mixture. Transfer the pan to the oven, and bake for 55 to 60 minutes, or until a skewer comes out clean when inserted into the center of the prawn cake.
• To serve the dish, turn out the prawn cake onto a plate. Cut the prawn cake into ten slices and place each slice onto a serving plate. Place a portion of lightly dressed salad greens alongside.

SHRIMP AND SWEET POTATO CAKES WITH CHAYOTE SLAW AND CHIPOTLE SAUCE

Steps:

• Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet. Toss garlic with 1 tablespoon oil in small bowl. Enclose garlic in foil; place on baking sheet with potatoes. Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes. Cool garlic and potatoes slightly. Remove peel from garlic. Remove skins from potatoes. Combine potatoes and garlic in bowl. Mash until smooth.
• Add shrimp, cilantro, panko, chili, onion and 1 1/2 teaspoons Latin Spice Mix. Stir to blend well. Season with salt. Form mixture into six 3-inch-diameter patties.
• Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes.
• Spoon Chayote Slaw in center of plates. Place 1 cake on each plate. Spoon Chipotle Tartar Sauce atop cakes; serve.
• *Available in Asian markets and in the Asian foods section of some supermarkets.
• **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

SWEET JACKET POTATO WITH PIRI-PIRI PRAWNS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the sweet potato on a baking tray, rub all over with a little of the oil and season with salt. Bake for 45 mins until really soft.
• Meanwhile, heat the remaining oil in a frying pan. Add the garlic and pepper and cook for 2 mins, making sure the garlic doesn't burn. Add the chilli flakes, half the paprika, the vinegar, ketchup, 1 tbsp water and prawns to the pan, then bubble for 2 mins until the prawns are cooked through. Stir through the parsley, saving a little to sprinkle over at the end.
• Mix the remaining paprika into the mayonnaise. Once the potato is cooked, split it down the centre, pile in the prawn mixture and dollop the paprika mayo on top. Scatter over the remaining parsley and serve.

PRAWN POTATO CAKES

Steps:

• Mix all ingredients together.
• spray no stick spray in large frying pan.
• Spoon dollops into pan and fry until set on one side.
• Flip and flatten with spatula.
• Fry until golden.
• Serve hot with sour cream, mashed avocado and salsa and a spinach salad for a light summer meal.