All through South East Asia as well as in India, little patties or cakes are made from minced sea food be it fish, prawns or a combination. These are most often served as a snack or an appetizer. They are so moreish I often tell myself I should have made more!! Three are never enough!!
When you make with fish, use any firm white fish fillets. I often buy a big pack of prawn meat offcuts from the freezer section and use the off cuts to make these cakes.
INGREDIENTS
400g prawn meat
2 shallots, finely chopped
A handful of coriander leaves and tender stems, coarsely chopped
2 green chillies, chopped
1 tsp mayonnaise
2 heaped teaspoons corn flour
1 egg white
Salt to taste
Freshly ground black pepper
4 teaspoons vegetable oil
FOR THE DIPPING SAUCE
2 tablespoons light soy sauce
1 tablespoon fish sauce
2 tablespoons lime juice
2 teaspoons sugar
1 tablespoon Sriracha hot sauce
METHOD
Finely chop a 100g of the prawn meat and set aside. Coarsely chop the remaining 300g of prawn meat and transfer to the bowl of a food processor. Add the coriander leaves and the green chilli. Pulse a few times until mixed. Mix in the mayonnaise, corn flour and egg white and pulse again a few times. Now add the shallots, the finely chopped prawn meat and either mix with spatula or pulse once more taking care not to over process.
Remove to a bowl and refrigerate for 30 minutes. Divide the mix into 12 portions and flatten either with a spoon or on the palm of your hand and have them ready for frying. Heat a non-stick griddle pan or non-stick fry pan. Fry four cakes at a time until brown, (about a minute on each side) dotting each cake with a little oil. Makes 12 cakes. Serve immediately with dipping sauce.
Dipping sauce:
Dissolve the sugar with 2 tablespoons warm water. Stir in all remaining ingredients. Taste and adjust sauces to your liking. Serve with the prawn cakes.