CORIANDER PRAWN CAKES RECIPE
Coriander Prawn Cakes Recipe is a must try recipe for the ones who love sea food. The prawns are chopped and mixed along with leeks, onions, dried herbs and freshly chopped coriander which brings out the flavor in them. The prawn is then mixed along with maize flour to bind and shaped into small cakes and tawa fried on either side till it is golden brown. Serve the Coriander Prawn Cakes along with a Tzatziki dip or dips of your choice to create a wonderful appetizer. If you are looking for more Prawn recipes here are some : Rava Fried Prawns Recipe Dal Chingri (Bengali Style Channa Dal And Prawns) Recipe Prawns Theeyal Recipe (Chemeen Theeyal)
Provided by Archana's Kitchen
Time 30m
Yield Makes: 4 Servings
Number Of Ingredients 11
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.
SPICY PRAWN CAKES
Thai-style fish cakes make a special supper to share
Provided by Sarah Randell
Categories Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 621 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 3.59 milligram of sodium
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