Prawn Cakes with Green Curry Pea Puree

Name: Prawn Cakes with Green Curry Pea Puree
Yield: 24 serving
Ingredients: 500 gm green prawns; 1 teaspoon green curry paste; 3 teaspoons fish sauce; 1 teaspoon caster sugar; 1 whole lime; 1 clove garlic; 1 Tblsp ginger; 1 whole coriander root; 1 whole egg white; 200 gm frozen peas; 1 teaspoon green curry paste; 1 teaspoon caster sugar; 50 ml lime juice; 1 teaspoon fish sauce; 1 teaspoon Creme Fraiche

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Servings
24
Course
Others

Prawn Cakes with Green Curry Pea Puree

Iris Warren

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These make a very easy and very delicious canape. The mixture makes about 24. Its gluten free and also makes a great starter with a salad

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Ingredients

Servings

500 gm green prawns ( fresh or frozen well drained)
1 teaspoon green curry paste 1 extra for very hot
3 teaspoons fish sauce Thai style
1 teaspoon caster sugar granulated
1 whole lime Zested
1 clove garlic crushed
1 Tblsp ginger grated,
1 whole coriander root cleaned and chopped or use the stems
1 whole egg white 40gm or near enough

Green Curry Pea Puree

200 gm frozen peas
1 teaspoon green curry paste
1 teaspoon caster sugar granulated
50 ml lime juice 1 lime
1 teaspoon fish sauce
1 teaspoon Creme Fraiche or sour cream

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Instructions

To make the Prawn Cakes

In a food processor add all of the ingredients except the oil.
Pulse the mixture until it looks like mince and is well combined. The shorter the processing the better as the mixture will get warm the longer you mix it.
Form into small 'cakes ' and put into a container , separating layers with plastic wrap.

**This puree should be made in a blender or in the container of a Bamix, this gives it the silky smooth texture that the food processor cant.

Put a small pot of water on to boil. Add the peas and boil till tender. Drain
Tip the peas into the blender ( or processor) and add the ingredients except the cream fraiche. Blend till smooth and creamy, then add the cream and puree till combined.

To Cook the Prawn Cakes

Put the frypan on the stovetop and heat till quite hot. Add the oil and fry the cakes till golden on one side then flip.
The cakes cook through very fast , so dont cook them too long. Test by pressing with fingertips. They feel bouncy and firm to touch. ( alternatively eat one to test) . Drain on absorbent paper .
Put onto a platter and dollop with pea puree, dress the plate with the extra herbs and eschallots

Notes

You can make this mixture a day ahead covered in the fridge until you need it The pea puree discolours after about an hour ( starts to loose its extra greenness, so make that when you need it.