Recipe

Prawn cakes with cucumber relish

Mar 27, 2013 1:00pm
  • 10 mins preparation
  • 5 mins cooking
  • Serves 8, Makes 32 Item
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Ingredients

Cucumber relish
  • 1/4 cup white vinegar
  • 1/3 cup sugar
  • 1 small lebanese cucumber, seeded, finely chopped
  • 1 fresh small red chilli, seeded, finely chopped
  • 3 eschallots, finely chopped
  • 2 tablespoon fish sauce
Prawn cakes with cucumber relish
  • 400 gram frozen uncooked prawns, peeled, thawed
  • 1 fresh small red chilli, chopped
  • 1 clove garlic, crushed
  • 2 teaspoon grated fresh ginger
  • 1 egg white
  • 3 green onions, thinly sliced
  • 1/4 cup vegetable oil
  • 4 baby cos, cut into wedges lengthwise

Method

Prawn cakes with cucumber relish
  • 1
    Make cucumber relish by placing vinegar and sugar in a small saucepan over moderate heat. Cook and stir for 1-2 minutes or until sugar dissolves. Remove pan from heat. Add cucumber, chilli, eschallot and fish sauce; stir to combine. Cool.
  • 2
    Using the pulse button, process prawns, chilli, garlic and ginger in a food processor until smooth. Add egg white; pulse until just combined.
  • 3
    Transfer prawn mixture to a medium bowl. Season. Add onion; fold to combine. Use damp hands to roll tablespoons of mixture into balls. Flatten balls slightly.
  • 4
    Heat oil in a large, non-stick frying pan over moderately high heat. Add prawn cakes in batches. Cook for 2 minutes each side or until browned and cooked. Serve prawn cakes with cos and relish.

Notes

You can replace prawns with white boneless fish.

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