I love experimenting with different ingredients to create new versions of my favourite dishes, and these Asian prawns cakes are a delicious twist on fishcakes. To start things off I made a paste using chilli, garlic, ginger and spring onion and then mixed that with the remaining ingredients. The prawn cakes are shaped into patties using plenty of flour and then chilled to help them maintain their shape. You must be gentle with prawn cakes as they are prone to cracking, but as long as you have a little patience and dust them with plenty of flour everything will be ok! The chilli sauce is a simple mix of hot chilli sauce, natural yogurt, mayo and a squeeze of lime, you can make it as fiery as you like!
Makes 4 large cakes or 8 small ones (for a starter)
Ingredients for the cakes:
400g cooked prawns
4 spring onions
1 red chilli, deseeded
2 garlic cloves, minced
Ginger, 1 inch piece
4 tbsp chopped coriander
1 egg yolk
Salt & pepper
Ingredients for the sauce:
4 tbsp natural yogurt
2 tbsp mayonnaise
2 tsp hot chilli sauce, or to your taste
Squeeze of lime
Start by placing the spring onions, chilli, garlic and ginger in a food processor and blend until smooth. Place the mixture in a large mixing bowl.
Now pop the prawns in the food processor and blend until finely chopped but still have some texture. Tip the prawns into the bowl with the paste and add the remaining ingredients, excluding the flour. Mix until everything is well combined.
Tip the mixture onto a floured surface and with floured hands shape into 4 patties, or 8 if you are making a starter. Pop in the fridge for 30 minutes at least to firm up.
While the prawn cakes are chilling you can make the sauce. Combine all the ingredients in a bowl, stir and then place in the fridge.
Heat a large pan on a medium high heat with cooking oil. While the pan is warming coat the prawn cakes in flour and then place in the hot pan. Cook for 3-4 minutes on each side or until golden and cooked through.
Serve immediately with the chilled sauce and your choice of salad.