Recipe by Lene
All those delicious thai flavours wrapped up in these soft, fluffy cakes. For an extra burst of flavour serve drizzled with sweet chilli sauce or a squeeze of fresh lime juice.
Top Review by Fishbox
Very tasty and light recipe! I didn't have any fresh chilies, but instead used crushed chili flakes. I placed the cakes on a bed of crunchy lettuce and served with my home-made sweet chili sauce - absolutely delicious, and one I will be keeping for the future.
- 2 slices white bread, crusts removed, about 100g
- 250 g peeled raw prawns
- 1 green chili, seeded and finely chopped
- 2 1⁄2 cm piece fresh gingerroot, peeled and finely chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon chopped fresh coriander
- 1 teaspoon salt
- 1 egg
Directions See How It's Made
- Place the bread in a bowl, cover with water, soak for about 10 seconds, then squeeze out the excess water. Place the drained bread in a food processor with the prawns, chilli, garlic, coriander, salt and egg. Pulse until well blended.
- Preheat the oven to 200 degrees celcius. Using lightly floured hands divide the mixture into 12 small cakes. Spray a baking sheet very lightly with oil and arrang the prawn cakes onto the baking sheet, evenly spaced apart. Spray with a little oil and bake for 15-20 minutes minutes, turning half way through, until golden brown and just begining to crisp. Aerve warm with baby lettuce, rocket or watercress leaves and a bowl of sweet chilli sauce.