Prawn and ginger cakes with crunchy salad
#236910 - 01/09/06 11:57 AM
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cailin
Reged: 08/12/04
Posts: 3563
Loc: Dublin, Ireland
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Prawn and ginger cakes with crunchy salad
by By Silvana Franco from The Hi Lo Cookbook
From www.bbc.co.uk/food
Serves 4
Ingredients
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 (or shrimp)
2 tbsp chopped fresh coriander cilantro
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
Method
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.
If you can't tolerate salad try just making the cakes, they are AMAZING and that FAT FREE salad dressing is just superb.
I just had vegetables I can tolerate raw in the salad (lettuce, cucumber, tomato, grated carrot, it's the dressing that is soo tasty)
These are definitely going on my list of things to make regularly...mmm!
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S.
Edited by cailin (01/10/06 07:23 AM)
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Oh wow...
#236954 - 01/09/06 02:39 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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I just bookmarked this one to try very, VERY soon... that sounds incredible!
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Re: Oh wow...
#237060 - 01/10/06 02:36 AM
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cailin
Reged: 08/12/04
Posts: 3563
Loc: Dublin, Ireland
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Casey I KNEW you would like these, they really are tasty.
I ate 6  (but they are small) as a main course with salad but two would be great for an appetiser too. So yummy and no fat, and you gotta taste that dressing...still dreaming of it 
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S.
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Prawns out here are very expensive not to mention I think my entire family would enjoy this meal so I would probably have to double to "cakes" recipe and maybe the salad too. Do anyone think that sustituting shrimp for the prawns would compromise the flavor?
Call me silly but isn't a prawn a huge shrimp? I must brush up on my shellfish 101!
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Have a blessed day!...Rachel
stable and sooooooo thankful!
I have IBS but it doesn't have me!
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Over here we call them all prawns, we don't call anything shrimp. I know the difference between prawns (little ones could be under an inch long) and tiger prawns (bigger, fatter, juicier from about 2.5" long) and then we have the ENORMOUS ones like 6" long that we call "Dublin Bay prawns" which is more like a baby lobster than a prawn. Shellfish 101 is an easier course here!
The recipe says raw tiger prawns but I had precooked frozen prawns which I defrosted and use but they still worked and it tasted great.
The key to this is having the fresh ginger, chilis and coriander (cilantro- I must edit the recipe to indicate this), they are what gives the real taste. Any prawn/shrimp type will work IMO. Enjoy
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S.
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