Prawn & Ginger Cakes (With Crunchy Salad) |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is from BBC food - I haven't made it yet, but I will! This is what BBC sez about them: These tender little fishcakes are flavoured with chilli and coriander and, when served with a crunchy Asian coleslaw, make a really well balanced and rather smart lunch or supper. Sounds good to me! Ingredients:
1 garlic clove |
3 cm fresh gingerroot, grated |
1 fresh mild red chile, de-seeded and roughly chopped |
250 g white fish fillets (such as hoki, coley or cod, cubed) |
200 g shelled raw tiger shrimp |
2 tablespoons chopped fresh coriander |
sea salt & freshly ground black pepper |
1 lime, grated rind and juice only |
1 tablespoon light soy sauce |
1/2 teaspoon fish sauce |
1/2 teaspoon caster sugar |
1/2 chinese cabbage |
2 carrots |
1 red onion, thinly sliced |
50 g bean sprouts |
Directions:
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the garlic, ginger and chilli in a food processor and whiz until finely minced.
3. Add the fish and prawns and a little salt and pepper.
4. Finally, add the coriander and blend again (if you add it at the beginning with the ginger it will turn the mixture green).
5. Wet your hands with cold water, give them a good shake, then shape the fish and prawn mixture into 12 cakes.
6. Transfer to a lined baking sheet and cook for 15 minutes until golden and cooked through.
7. Meanwhile, stir together the lime rind and juice, soy sauce, fish sauce and caster sugar and set aside.
8. Using a mandolin or big knife, finely slice the cabbage, carrots, red onion, beansprouts and add lime dressing.
9. Pile onto plates and serve with the prawn and ginger cakes.
|
|