It’s always nice to try and do something different and bring prawns to the front of a recipe. Normally prawns are a secondary addition to a larger list of ingredients like noodle recipes. This recipe takes advantage of the prawn and its sweetness. You can easily halve the balls and use them as a starter or a pre dinner nibble.
Ingredients (makes 8 cakes)
500g prawns (uncooked, peeled and de-veined)
2 spring onions or shallots (75g)
2 de-seeded red chilies
30g fresh ginger
1 lime zested, then chopped and juiced
1 lime for garnish
White sesame seeds
1 teaspoon fish sauce
Sunflower oil for frying
Put the un-cooked, peeled and de-viened prawns into a food processor and pulse into a paste (you can also use a stick blender). Take out of blender and put into a bowl.
Finely chop the spring onions, coriander, red chillies and ginger then fold into the prawn paste with a spatula or a wooden spoon until mixed. Squeeze half the lime and add a splash of fish sauce (if you don´t have this then a sprinkle of salt will be fine) and lime zest and mix again. Wet your hands and divide into eight pieces. Roll into a ball shape. Have your sesame seeds ready in a bowl. Roll each of the balls in the sesame seeds and put onto a plate. With your hand press the balls flat so they will shallow fry (see photo).
Take a pan and brush the surface with sunflower oil, as minimal as possible. Place the cakes into the oil and cook until a golden shade of brown, turn them over and do the same. Finish off in a pre-heated oven at 180 for 8 mins. They should be firm to touch. Serve with a fresh crunchy salad and the dressing below.
125ml sesame oil
80ml fresh orange juice
40ml tamari (see store-cupboard)
Put the ingredients into a old jam jar with a lid and shake really well, pour over a nice crisp green salad and serve.