Prawn cakes with lemon and tomato salad

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 20
Servings 4
Time 20

Ingredients

  • 500
    g
    prawns, cooked and chopped
  • 500
    ml
    fresh breadcrumbs
  • 2
    free-range eggs, beaten
  • 2
    spring onions, sliced
  • 1
    red chilli, chopped
  • 2
    Tbs
    lemongrass, chopped
  • 1
    tsp
    palm sugar
  • 2
    Tbs
    coriander leaves, chopped
  • 1
    Tbs
    lime juice
  • 1
    tsp
    fish sauce
  • 60
    ml
    oil, to fry
  • 2
    Lemon And Tomato Salad: limes, peeled and chopped
  • 2
    lemons, peeled and chopped
  • 1
    red chilli, chopped
  • 1
    green chilli, chopped
  • 2
    ripe tomatoes, quartered
  • 4
    Tbs
    extra-virgin olive oil
  • 2
    treacle sugar
  • 1.50
    cm
    piece fresh ginger, grated
  • 3
    Tbs
    coriander leaves, chopped
 

Method

60
 
Mix together all the prawn cake ingredients, except the oil, and shape into 8 patties. Heat the oil in a non-stick frying pan over medium heat.

Fry cakes on both sides, in batches, until golden brown. Drain them on paper towels and serve with the salad.

Lemon And Tomato Salad: Combine all the ingredients and chill for 1 hour before serving.

 

Read more on: fish/seafood  |  shallow-fry
 

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