Tag Archives: Prawns

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

Black Rice with Spinach and Prawns

Black rice is quite new to me, but it’s a whole food which means I can use it on retreats. As a result, I have been trying out different recipes and it has really grabbed me.  A search on the internet yielded many dessert recipes but few savoury ideas. Black rice is packed full of the good stuff (see store-cupboard) and is visually amazing.  It is not the same as wild rice. It’s much softer and smoother to eat.  The biggest drawback is the cooking time, it’s like brown rice in that it takes 35-40 mins, but it’s worth it for the visual impact and the original velvety taste.

 

Ingredients

400g Prawns (fresh and unshelled)
8 small shallots
4 cloves of garlic
300g black rice
1.5 litres of stock (powder or good cube is fine)
200g spinach
1 lemon
2 spring onions
20g coriander
2 small red chillies

Method

Dice the shallots, quite small, and press the garlic. Fry both off in olive oil in a heavy bottom pan. When they are turning brown add the rice and stir in well. Add the stock and once it’s at a rolling boil, turn it down to a simmer. Keep an eye on it and stir gently occasionally.

Peel and de-vein the prawns – do this job next to running water, as it can get messy.

Zest the lemon, de-seed and finely chop the chilli, and pick the coriander.

Heat a saucepan of water.  Drop in the prawns and cook with lid on for two minutes.  Take a prawn out and cut into one of them to make sure it is cooked (if it’s not give it another 20 seconds).

Put the drained prawns in a mixing bowl and add the chili, spring onion and half the lemon zest with a tablespoon of olive oil, the juice of half the lemon and a pinch of sea salt.  Gently turn the prawns over until it is mixed together.

After 30-35 minutes when the rice is cooked turn off the heat and taste for seasoning. Squeeze in the other half of lemon and add the spinach. Put a lid on the pan (keep the heat off) and leave for a minute. Take off the lid and fold the wilted spinach into the rice.

To serve lay a spoon full of the rice and spinach into a bowl or on a plate. Place a circle of prawns as in the picture. Garnish with the lemon zest that is left and the coriander.