Thai Style Prawn Cakes with Soy, Ginger & Chilli Dip

Ingredients:  

225g Raw Tiger Prawns (can be frozen, but not pre-cooked, ask fish monger for shelled & deveined prawns, most frozen prawns will already be deveined).  

2 Fresh red chilis  

4 Cloves of garlic  

Large bunch of coriander  

2 Large limes  

1 Large shallot  

1 Small piece of ginger  

1 Egg  

Sesame oil  

Soy sauce  

Fish sauce  

1 tablespoon of sugar  

Vegetable oil  

 

Instructions:  

1). Place your prawns, 1 chopped chilli, 2 cloves of garlic, half your bunch of coriander (remove the stalks), the juice of 1 lime, your shallot, half of your ginger grated, the egg, a few drops of sesame oil, and a single drop of fish sauce, into a food processor or blender.  

2). Blitz until it becomes a paste. The paste doesn’t need to be completely smooth, a bit of texture is nice.  

3). Once your paste is made, spoon it onto a plate, wet your hands, and shape it into thin patties, make them whatever size you prefer.   

4). Place the patties on a tray and leave them in the fridge for a few hours to firm up, so they are easier to cook and don’t break up.  

5). To cook the prawn cakes, simply add some vegetable oil to a pan, and place on a medium heat.  

6). Put your prawn cakes into the pan, and cook for 2/3 minutes on each side, until they are golden in colour.  

7). For your dipping sauce, pour roughly 50ml of soy sauce into a small pan, add your sugar, a tablespoon of water, and cook on a very low heat just until the sugar has melted.  

8). Slice the remaining chilli, garlic and ginger, and add to your sauce.  

9). Add 2 drops of sesame oil, and pour into a small bowl, ready to serve. 

 

To serve: 

Place your prawn cakes on a large plate, with your dipping sauce in the centre, scatter some chopped chilli and coriander over the plate, and most of all, enjoy!