Prawn Cakes With Coriander Sambal
These aromatic and flavorful fishcakes are a delightful treat to serve at gatherings or as a tasty starter. The fish mixture is skillfully combined with shallots, garlic, and a fragrant blend of spices before being shaped into delectable patties. Served alongside a vibrant green sambal, these Thai-inspired fishcakes are sure to impress your guests with their tantalizing taste and elegant presentation.
— Constant Cookbook
Ingredients
- 3 slices white bread , halved
- 2 shallots , halved
- 1 garlic clove , crushed
- 400g raw peeled prawns or skinned unsmoked haddock
- generous grating fresh nutmeg
- 1 large egg
- 2 tbsp sunflower oil , for frying
- 1 green pepper , deseeded
- 1 green chilli , deseeded
- slice fresh root ginger
- 2 garlic cloves
- 2 x 20g packs coriander
- 1 tsp caster sugar
- 2 tsp white malt vinegar
- juice 1 small lemon
Instructions
- Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.
- Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.
- When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden – they will be firm, like Thai fishcakes rather than those made with potato. Pile onto a platter with a bowl of the sambal to serve with drinks, or plate up and serve as a starter.
Cook Time
8M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 153 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 0.61 milligram of sodium
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