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Spicy prawn cakes

Ingredients

  1. Step 1 3 spring onions
  2. Step 2 2 small red chillies
  3. Step 3 finely grated zest of 1 lime and 1 tbsp fresh lime juice
  4. Step 4 pinch of sugar
  5. Step 5 3 tbsp chopped fresh coriander
  6. Step 6 225g shelled raw tiger prawn
  7. Step 7 1-2 tbsp plain flour , for dusting
  8. Step 8 3 tbsp sunflower oil
  9. Step 9 140g medium egg noodles (we used Blue Dragon)
  10. Step 10 1 garlic clove , crushed
  11. Step 11 1 rounded tsp grated fresh root ginger
  12. Step 12 50g mangetout , trimmed and thinly sliced lengthways
  13. Step 13 2 tbsp soy sauce
  14. Step 14 1 tsp sesame oil
  15. Step 15 1 tbsp toasted sesame seeds
Spicy prawn cakes
Calories: 621 Carbohydrate: 61 g Protein: 33 g Fat: 29 g
Cook time: 55 minutes Prep time: minutes Total time: 55 minutes Servings: 2

TAGS

Dinner Lunch Main course Thai Josh Eagleton 2 serving 30-60 minute 800 kcal or less BBC Good Food Chilli Chilly Coriander Egg noodle Egg noodle Garlic clove Garlic clove Lime Lime Main Mangetout Prawn Root ginger Sarah Randall Sarah Randell Seafood Sesame Oil Sesame seed Sesame seed soy sauce Spring onion Spring onion Sugar Sunflower oil Thai prawn Tiger prawn Tiger prawn

Directions

  1. Step 1 Chop 1 spring onion and tip into a food processor. Slice the remaining 2 spring onions diagonally and set aside. Halve both chillies lengthways and discard the seeds. Put 1 chilli into the food processor, finely chop the other and set aside.
  2. Step 2 Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and whizz to a coarse paste. Add the prawns and whizz until everything is chopped but still has some texture.
  3. Step 3 Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
  4. Step 4 Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes - cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. As soon as you have turned the prawn cakes, put the noodles into a saucepan of boiling water on a back burner. Stir to separate and cook for 4 minutes.
  5. Step 5 Meanwhile, heat the remaining 1 tbsp sunflower oil in a wok (or another frying pan) and stir-fry the garlic, ginger and reserved chilli for 1 minute. Tip in the mangetout and reserved spring onions and stir-fry for a further 2 minutes. Remove from the heat and stir in the soy sauce, sesame oil and lime juice.
  6. Step 6 Drain the noodles and toss them into the stir-fry. Pile on to plates, top with the prawn cakes and sprinkle with toasted sesame seeds and remaining coriander.