Coriander prawn cakes with snow pea salad
Coriander prawn cakes with snow pea salad
Ingredients
Sweet chilli dressing
- 110g (1/2 cup) caster sugar
- 125ml (1/2 cup) rice wine vinegar
- 2 long red chillies, seeded, finely chopped
- 2 tsp fish sauce
Prawn cakes & Salad
- 1 long red chilli, seeded, finely chopped
- 2 makrut lime leaves, (see note) thinly sliced
- 2 tsp grated ginger
- 1 clove garlic, crushed
- 1.5kg large green prawns, peeled, cleaned
- 1 cup coriander leaves
- 400g snow peas, thinly sliced lengthwise
- 1/2 red onion, thinly sliced
- 1 tbsp peanut oil
- Lime wedges, to serve
Instructions
- 1
To make sweet chilli dressing, place sugar, vinegar and chillies in a small saucepan over low heat. Cook, stirring, for 1 minute or until sugar dissolves. Increase heat to medium–high and bring to the boil. Cook, stirring occasionally, for 5 minutes or until slightly thickened. Remove from heat. Add fish sauce and stir to combine. Set aside to cool. Makes 1/2 cup.
6 min - 2
Line an oven tray with baking paper. Place chilli, lime leaves, ginger and garlic in a food processor and process until finely chopped. Add prawns and 1/4 cup coriander leaves and process until prawns are roughly chopped. Divide mixture into 12 balls, then shape into 3cm patties and place on tray. Refrigerate for 30 minutes.
30 min - 3
Place snow peas in a large heatproof bowl. Cover with boiling water and set aside for 1 minute or until just tender. Refresh under cold running water and drain well. Return to bowl with onion, remaining coriander leaves and 1 tablespoon dressing, and gently toss to combine.
1 min - 4
Heat oil in a large frying pan over medium heat. Working in 2 batches, cook prawn patties for 2 minutes each side or until golden and just cooked.
2 min - 5
Divide snow pea salad among plates, then top with prawn cakes and drizzle with remaining sweet chilli dressing. Serve with lime wedges.
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