One thing we love about summer is all of the flavours that go hand-in-hand with it, which why we’re sharing a recipe today that is packed full of deliciousness and is ideal for summer starters or tapas. These prawn cakes are ridiculously easy to make, but are sure to impress, especially when served alongside the homemade dipping sauce and seasonal rocket salad. Each bite of the cakes bursts with lime, ginger and coriander, so not only are they simple to make, but they’re also extremely tasty!
- 400g king prawns, fresh or frozen
- Large bunch fresh coriander
- Zest and juice 2 limes
- 15g ginger, grated
- 4 tablespoons Thai fish sauce
- 4 spring onions, finely sliced
- 1 medium egg, lightly beaten
- 100g fresh breadcrumbs
- 3 tablespoons sweet chilli sauce
- Vegetable oil, for frying
- Rocket to serve (optional)
- Put 300g of the prawns (de-frosted if using frozen) in a food processor with half the coriander, the lime zest, ginger, 1 tbsp of the fish sauce, most of the spring onions, the beaten egg and breadcrumbs. Season to your liking, then pulse until the mix comes together.
- Chop the rest of the prawns quite finely, then stir into the mixture. Shape into 12 patties, put on a plate and chill for 15 minutes.
- Meanwhile, mix the remaining 3 tbsp fish sauce with the lime juice and sweet chilli sauce, then add the remaining sliced spring onion. Set aside.
- Heat around 1cm oil in a large frying pan, then fry the prawn cakes for 3-4 minutes on each side until golden and cooked through.
- Toss the remaining coriander with half the dressing (and rocket, if you like). Serve the cakes and the leaves with the remaining dressing for dipping.
Can’t you just imagine these prawn cakes on a finger-food, tapas kind of dinner? They’d also be perfect for a light lunch! However you choose to eat them, we’re certain that they’ll go down a storm with everyone.