Prawn Cakes With Cucumber Relish

Gingernut's Note:

From Recipes+, January 2012

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 8

Yield: 32.0 cakes

FOR PRAWN CAKES

• 400 g frozen peeled raw prawns, thawed
• 1 small red chili, chopped
• 1 garlic clove, crushed
• 2 teaspoons grated fresh ginger
• 1 egg white
• 3 green onions, thinly sliced
• 1/4 cup vegetable oil
• romaine lettuce, cut into wedges to serve (cos lettuce)

FOR CUCUMBER RELISH

• 1/4 cup white vinegar
• 1/3 cup sugar
• 1 small cucumber, seeded and finely chopped
• 1 small red chili, seeded and finely chopped
• 3 shallots, finely chopped
• 2 tablespoons fish sauce

Directions:

1. Prepare cucumber relish: Place vinegar and sugar in a small saucepan over medium heat, stirring until sugar dissolves. Remove from heat and stir in remaining ingredients. Cool before serving.
2. Prepare prawn cakes: pulse prawns, chili, garlic and ginger in food processor until smooth. Add egg white and pulse again until combined. Season and fold in onion.
3. Create slightly flattened balls with tablespoons of mixture.
4. Cook cakes for 2 minutes on each side in oil over medium heat.