Prep 15 mins
Cook 20 mins
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.
- 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
- 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.
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.
Excellent. I did not have any fresh green chilli so used big heaped tsp. of sambal oleak other wise followed the recipe ingredients. I did find it was easier to put spoonfulls of the mixture on a tray lined with glad bake as it was pretty sticky. I then sprayed the top of the cakes with oil and when I turned them over gave them another spray. These turned out really light and fluffy and I will make them again. Definate keeper.