Wednesday, 30 May 2012
Nigella's Prawn Cakes
I've been craving some Thai food recently and although these aren't Thai in origin, they could act as a base for quick Thai fish cakes. I served these as a starter, which I arranged on a plate with some sweet chilli dipping sauce and then we enjoyed large bowls of steaming Thai Chicken Rice Soup for the main course. All very filling and satisfying comfort food I can assure you, these prawn cakes are really quick to make and in true Nigella style are fuss free. I have no deep fat fryer so I omitted the water and pan fried them instead until they were firm to the touch.
Recipe adapted from Nigella Bites
250g Raw prawns, finely chopped (I used cooked prawns)
1 Garlic clove, finely chopped
2 Whole scallions (spring onions), finely chopped
1/2 tsp Salt
50g Plain flour
4 tsp sherry
Process or blend the prawns with the garlic, scallions, salt, flour, sherry, and enough water to make a thick batter. (I added no water so that I could pan fry rather than deep fry the cakes)
Let stand, covered with plastic film, for about 1 hour.
Then fry, in drops of 1 heaping teaspoon, into the oil poured to a depth of 5cms (2 inches) in a pan, for about 1 minute each side, or until golden brown. Drain on paper towels.