First of all the Prawn Cakes, these were surprising mild, it may have been the red curry paste, however they were not as spicy as I thought they may be. This recipe is adapted from a recipe that I found in delicious.
Prawn Cakes
500g green prawns3tbls red curry paste
1 large red chilli (deseeded)
1/4 cup oyster sauce
1 tsp fish sce
Oil for deep frying
Cucumber Relish
1 Lebanese cucumber1 long red chilli
2 tbls caster sugar
2 tbls rice vinegar
2 shallots
1 handful coriander
1cm piece ginger (grated)
Process all of the above prawn cake ingredients (except the oil) in a food processor, rest in fridge for 10 mins. Roll into balls, slightly wet hands help so they don't stick. Make a small indent in the top.Chill again . Make the cucumber relish, finely dice the cucumber, red chilli, shallots and coriander. Add vinegar, caster sugar and ginger together whisk until sugar is dissolved. Add to the cucumber mixture. I cooked these in my wok at 180 degrees and serve with relish on top. Great to serve as an hors d'oeuvre, you could make more of a dipping sauce instead of the relish sitting on top.
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