Prawn cakes with spicy tomato dip

Recipe from: 12/20/2000 12:00:00 AM

Ingredients 25
Servings 30
Time

Ingredients

  • SPICY TOMATO DIP
  • 15
    ml
    olive oil
  • 1
    onion, finely sliced
  • 1
    red chilli, seeded and chopped
  • 2
    garlic cloves, finely chopped
  • 410
    g
    chopped tomatoes
  • 10
    ml
    tomato purée
  • 300
    ml
    vegetable stock
  • 5
    ml
    white wine vinegar
  • 10
    ml
    castor sugar
  • salt
  • freshly ground black pepper
  • PRAWN CAKES
  • 500
    g
    prawns, cooked
  • 250
    g
    potatoes, cooked and mashed
  • 125
    ml
    chopped fresh dill
  • 2
    spring onions, diced
  • 30
    ml
    tomato sauce
  • 15
    ml
    anchovy essence
  • 15
    ml
    Worcestershire sauce
  • salt and freshly ground black pepper
  • 100
    g
    cake flour
  • 2
    eggs, beaten
  • 100
    g
    fine, dry breadcrumbs
  • 60
    g
    white sesame seeds
 

Method

 
SPICY TOMATO DIP
Heat oil in a saucepan, add onion, chilli and garlic and sautT for 1 minute.
Add canned tomatoes, tomato purTe, vegetable stock, wine vinegar, castor sugar, salt and pepper to taste.
Simmer for 30 minutes, or until slightly thickened.

PRAWN CAKES
In a large bowl, mix prawns, potato, dill, spring onions, tomato sauce, anchovy essence, Worcestershire sauce and seasoning together well.
Roll mixture into 30 balls. Dip each ball first in flour to coat, then in egg, then breadcrumbs and lastly in sesame seeds.
Deep-fry in hot oil until golden brown all over.
Drain prawn cakes on absorbent kitchen paper and keep in a warm oven until ready to serve.
Pour dip into a bowl and serve with the prawn cakes.
Use forks to spear cakes and dunk them in the dip. Makes 30.

 

Read more on: fish/seafood  |  deep-fry
 

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