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Dish of 21 Jan 2010
PRAWN CAKES
4 servings
I like to turn on the heat when I prepare these delicious prawn cakes by adding a finely chopped red chilli. Serve with a fresh garden salad.
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500 gm raw, peeled prawns cut into small pieces
125 ml (1/2 cup) mayonnaise
1 small red chilli, finely chopped
45 ml (3 tablespoons) fresh coriander leaves, chopped
3 to 6 tablespoons fine bread crumbs (I like to use Panko bread crumbs)
salt and white pepper to taste
lemon wedges to serve
1. Place the prawns in a mixing bowl and season with a bit of salt and white pepper. Add the chilli and coriander leaves. Gently combine the prawns with the mayonnaise and sprinkle some bread crumbs over and combine – just enough to help the prawn cakes to bind.
2. Divide the prawns in 4 and shape into cakes. Coat the cakes with more bread crumbs. Place on a greased baking tray and refrigerate for at least 1 hour.
3. Pre-heat the oven to 200 ˚!C. Heat a bit of oil in a non-stick frying pan and carefully brown the prawn cakes on both sides. There is very little binding in the prawn cakes and you have to be very careful when flipping them over so that they do not fall apart.
4. Place the prawn cakes on a greased baking tray and finish cooking in the oven for 10 to 15 minutes.
5. Serve at once with lemon wedges.
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