Prawn (shrimp) Cakes With Dipping Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the Australian Table magazine. You can substitute 400g white fish for half the prawns if you want to. This will serve 2 as a main or 4 as an appetiser. Ingredients:
1 1/2 kg raw prawns, peeled and de-veined |
1/2 cup coriander leaves |
4 kaffir lime leaves, shredded |
2 cloves garlic, crushed |
3 cm fresh ginger, finely grated |
1 stalk lemongrass, white part only,finely chopped |
1 small red chile, finely chopped |
baby rocket, to serve |
1/3 cup fresh lime juice |
4 teaspoons fish sauce |
2 teaspoons peanut oil |
1 small red chile, deseeded and finely chopped |
2 teaspoons brown sugar |
Directions:
1. Place prawns, coriander leaves, kaffir lime leaves, garlic, ginger lemon grass and chilli in a small food processor.
2. Process until well combined.
3. Using wet hands, form into 12 patties.
4. Place 5cm water in large wok on high and bring to the boil.
5. Line 2 bamboo steamer baskets (30cm) with non-stick baking powder.
6. Divide prawn cakes between prepared baskets, cover with steamer lid and place over water in wok.
7. Reduce heat to medium-high and steam for 5 minutes.
8. Swap baskets around and steam a further 5 minutes.
9. Check water level adding more if necessary, then steam a further 5 minutes, or until just cooked through.
10. Meanwhile, make the dipping sauce by mixing all the ingredients together in a small bowl.
11. Serve the warm prawn cakes and baby rocket leaves.
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