Thai Prawn Cakes with Hot Garlic Pickle
Thai Prawn Cakes
2 small spring onions
⅓ medium red chilli, deseeded
1 tsp soya sauce or coconut aminos
1 tbsp grated fresh ginger
Finely grated zest of 1 lime
1 tsp fresh lime juice
1 - 1½ tsp The Cherry Tree Hot Garlic Pickle to taste
¼ tsp salt
3 tbsp chopped fresh coriander
225g raw tiger prawns, shelled
3 tbsp GF flour
1 tbsp sesame seeds
2 tbsp avocado, olive oil or sunflower oil
40g baby leaf salad
1 spring onion, julienne
1 carrot, julienne (100g)
⅓ cucumber, julienne (100g)
Thai Prawn Cakes
Finely dice 1 spring onion and ⅓ of a chilli.
Place in a food processor along with the soya sauce or coconut aminos, ginger, lime zest and juice, hot garlic pickle, coriander and salt. Blitz to form a paste.
Add the prawns and blitz to combine, just enough so you still keep a little texture in some of the prawns. Add 3 tbsp of flour and pulse to combine.
Shape the mix into 4 patties with your hands, about 1cm thick, option to dust in a little more flour if you like if a touch wet. Press the sesame seeds into the top. (NOTE: These can be prepped up to 1 day ahead and stored, covered, in the fridge.)
Heat 2 tbsp of avocado or olive oil in a frying pan. Cook over a medium heat for 3 - 4 minutes per side, or until golden and cooked through.
Make thin strands of carrot and cucumber using a julienne peeler, discard the cores, or you can grate / thinly slice with a knife. Thinly slice the spring onion lengthways.
Place the salad leaves in a mixing bowl along with the carrot, cucumber and spring onion. Add the Spiced Mango dressing and toss to combine. Option to just drizzle the dressing on top if you prefer.
Serve Thai Prawn Cakes with salad and optional Hot Garlic Pickle on the side.