Prawn Cakes with Green Curry Pea Puree
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24
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Prawn Cakes with Green Curry Pea Puree
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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
- 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 40gm or near enough, white
Green Curry Pea Puree
- 200 gm peas frozen
- 1 teaspoon green curry paste
- 1 teaspoon caster sugar granulated
- 50 ml lime juice 1 lime
- 1 teaspoon fish sauce
- 1 teaspoon crème fraîche or sour cream
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.
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