PRAWN &
GINGER CAKES WITH CRUNCHY SALAD
NO COUNT
Preparation
time less than 30 mins
Cooking time 10 to 30 mins
1 garlic clove
3cm/1in piece fresh root ginger, grated
1 fresh mild red chilli, de-seeded and roughly chopped
250g/9oz fillet white fish, such as hoki, coley or cod, cubed
200g/7oz shelled raw tiger prawns
2 tbsp chopped fresh coriander
sea salt and freshly ground black pepper
For the salad
1 lime, grated rind and juice only
1 tbsp light soy sauce
½ tsp fish sauce
½ tsp caster sugar
½ Chinese leaf cabbage
2 carrots
1 red onion, thinly sliced
50g/2oz beansprouts
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the garlic, ginger and chilli in a food processor and whiz until finely minced.
3. Add the fish and prawns and a little salt and pepper. Finally, add the coriander and blend again (if you add it at the beginning with the ginger it will turn the mixture green).
4. Wet your hands with cold water, give them a good shake, then shape the fish and prawn mixture into 12 cakes.
5. Transfer to a lined baking sheet and cook for 15 minutes until golden and cooked through.
6. Meanwhile, stir together the lime rind and juice, soy sauce, fish sauce and caster sugar and set aside.
7. Using a mandolin or big knife, finely slice the cabbage, carrots, red onion, beansprouts and lime dressing.
8. Pile onto plates and serve with the prawn and ginger cakes.
Cooking time 10 to 30 mins
1 garlic clove
3cm/1in piece fresh root ginger, grated
1 fresh mild red chilli, de-seeded and roughly chopped
250g/9oz fillet white fish, such as hoki, coley or cod, cubed
200g/7oz shelled raw tiger prawns
2 tbsp chopped fresh coriander
sea salt and freshly ground black pepper
For the salad
1 lime, grated rind and juice only
1 tbsp light soy sauce
½ tsp fish sauce
½ tsp caster sugar
½ Chinese leaf cabbage
2 carrots
1 red onion, thinly sliced
50g/2oz beansprouts
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the garlic, ginger and chilli in a food processor and whiz until finely minced.
3. Add the fish and prawns and a little salt and pepper. Finally, add the coriander and blend again (if you add it at the beginning with the ginger it will turn the mixture green).
4. Wet your hands with cold water, give them a good shake, then shape the fish and prawn mixture into 12 cakes.
5. Transfer to a lined baking sheet and cook for 15 minutes until golden and cooked through.
6. Meanwhile, stir together the lime rind and juice, soy sauce, fish sauce and caster sugar and set aside.
7. Using a mandolin or big knife, finely slice the cabbage, carrots, red onion, beansprouts and lime dressing.
8. Pile onto plates and serve with the prawn and ginger cakes.
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