Tag Archives: light lunch

Prawn Cakes with Sesame, Orange and Tamari Dressing

Prawn Balls

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)
10g coriander
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

Method

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.

Ingredients

125ml sesame oil
80ml fresh orange juice
40ml tamari (see store-cupboard)

Method

Put the ingredients into a old jam jar with a lid and shake really well, pour over a nice crisp green salad and serve.

Prawn Balls

Courgette, Mint & Feta Fritters with Cherry Tomato Salsa

Fritters are normally a deep-fried thing.  Mine  are very shallow fried for colour then finished in the oven. They are a bit like crepes in so much as it takes one or two to find your flow. This works well as a light lunch, a starter or a vegetarian option.  The main ingredients are courgettes and feta so don’t worry if you miss out on the cumin or the capers it will still taste great.

I tried to work this recipe without flour but they were just too delicate so I have added a spoonful of spelt flour which binds it and gives it strength.  You can use any flour. I don’t cook with flour very often but I always have a bag of white spelt flour in my cupboard for the occasions that it is called for.

Ingredients

500g grated courgette
100g feta cheese
8g mint leaves (20 leaves)
1 egg
1 tablespoon of tahini
1 tablespoon of spelt flour (or any other alternative flour will do)
1 tablespoon of capers
1 teaspoon of cumin
Salt and pepper
Squeeze of lemon

Method

Squeeze the water out of the grated courgette – you can either use a tea towel by putting the grated courgette into the middle, then gathering it into a ball and twisting until the water comes through.  You can also use your hands, be thorough with this otherwise the excess water thins down the mix.

Preheat your oven to 180 degrees.  Put the grated courgette in a bowl, crumble in the feta then add the rest of the  ingredients. Mix well with a spatula. You should have a thick, moist mix.

Put your non stick frying pan onto a medium to high heat. Let the pan get hot then brush the surface with oil, just enough to prevent sticking. Always do a tester first, just so you know how it will behave. With a dessert spoon drop the mix onto the oil. Don’t mess with it too much as it takes a minute to set. Loosen the edge with a egg slice then flip, it needs to be a golden brown colour. When the other side is done put it onto a baking tray lined with oven paper. Wipe the frying pan with kitchen paper and start again until you have made four. You can prepare these in advance.

Put the baking tray in the preheated oven and bake for 8 minutes. Leave for 5 mins to cool off a bit before serving.

Cherry Tomato Salsa Ingredients

1 small packet of cherry tomatoes (any variation will do, the redder the better)
1 spring onion (a shallot will do)
1 red chili (de-seeded)
Squeeze of lime or lemon
Squeeze of orange
2 dessertspoons of olive oil
10g corinader

Method

Quarter the cherry tomatoes into a bowl. Finely chop the spring onion and the de-seeded chili. Add to the tomatoes with lemon, orange juice and olive oil. The orange juice is not for its taste or sweetness it’s to counteract the sharpness of the lemon, this enables you to use less salt. Sir well then add salt and pepper to taste. Ideally this can be made well in advance as it gives the flavors time to permeate.