SPICY PRAWN CAKES

Spicy prawn cakes image

Thai-style fish cakes make a special supper to share

Provided by Sarah Randell

Time 55m

Number Of Ingredients 15

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Ingredients

3 spring onions
2 small red chillies
finely grated zest of 1 lime and 1 tbsp fresh lime juice
pinch of sugar
3 tbsp chopped fresh coriander
225g shelled raw tiger prawn
1-2 tbsp plain flour , for dusting
3 tbsp sunflower oil
140g medium egg noodles (we used Blue Dragon)
1 garlic clove , crushed
1 rounded tsp grated fresh root ginger
50g mangetout , trimmed and thinly sliced lengthways
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp toasted sesame seeds

Steps:

Chop 1 spring onion and tip into a food processor. Slice the remaining 2 spring onions diagonally and set aside. Halve both chillies lengthways and discard the seeds. Put 1 chilli into the food processor, finely chop the other and set aside.
Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and whizz to a coarse paste. Add the prawns and whizz until everything is chopped but still has some texture.
Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes - cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. As soon as you have turned the prawn cakes, put the noodles into a saucepan of boiling water on a back burner. Stir to separate and cook for 4 minutes.
Meanwhile, heat the remaining 1 tbsp sunflower oil in a wok (or another frying pan) and stir-fry the garlic, ginger and reserved chilli for 1 minute. Tip in the mangetout and reserved spring onions and stir-fry for a further 2 minutes. Remove from the heat and stir in the soy sauce, sesame oil and lime juice.
Drain the noodles and toss them into the stir-fry. Pile on to plates, top with the prawn cakes and sprinkle with toasted sesame seeds and remaining coriander.

Nutrition Facts : Calories 621 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 3.59 milligram of sodium