Newest Review: ... get them in the Tapas restaurants now springing up across the uk - but they rarely taste as good. Being half Spanish myself I prefer the mo... more
Geoff's Luxuriant Thai Prawncakes
Member Name: asgardroot
Advantages: Quick and easy and sublimely tasty, healthy too.
Disadvantages: Just make sure you coat them with enough flour
Description: Verdant, juicy and flavoursome Thai prawncakes without the rubbery texture!
450g cooked, peeled and de-veined king prawns.
1 bunch spring onions, diced
half packet fresh coriander, roughly chopped
two tablespoons Nam Pla (fish sauce)
1 1/2 inch cube ginger, finely sliced
1 clove garlic
2 teaspoons lemongrass (from jar)
1 teaspoon tamarind paste (from jar)
1 red chilli chopped
3-4 tablespoons Toasted Sesame Oil
white flour to coat
Put all of the above into a blender, making sure the end result is nice and blended, but retaining an aspect of texture to it. Remove from blender (or if using a handheld one, scrape off any remnants) into bowl. Set aside. Now, cover a chopping board with generous topping of white flour. Separate blended ingredients into small balls - I like to make them about 1 1/2 cm thick, with about a 5 cm diameter. Take 1 ball and flatten into a patch of flour, coating both sides, until non-sticky and nicely shaped disc. Repeat for each ball.
Heat about 3 tablespoons of the Sesame Oil in a non-stick frying pan and place half of the flour-coated discs in the sizzling oil. Fry lightly - about 3 mins each side until nicely browned. Set aside on a plate and, adding more oil if necessary, repeat with the rest of the discs.
Serve with some sweet chilli dipping sauce and noodles.
Summary: Yummy Thai Prawncakes
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