Prawn Cakes With Cucumber Relish

Submitted by Gingernut

"From Recipes+, January 2012"

 

• Ready In: 20mins
• Ingredients: 14
• Yields: 32 cakes
• Serves: 8

ingredients

• FOR PRAWN CAKES

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

• FOR CUCUMBER RELISH

• 59.14 ml white vinegar
• 78.78 ml sugar
• 1 small cucumber, seeded and finely chopped
• 1 small red chili, seeded and finely chopped
• 3 shallots, finely chopped
• 29.58 ml 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.