Simon © 2011
CHERRY’S PRAWN BITES Canapes for 12 or first course for 4 people
Either make tiny ones as canapés or, if you wanted full size fish cakes, without potato, then here is an alternative to serve as a starter or main course.
250g/ ½ lb cooked shelled prawns, drained and patted dry on kitchen paper
1 small red chilli, seeded and finely chopped
Handful chopped coriander, leaves only
Grated zest of lemon or lime
1 stalk lemon grass, outer layer removed and remainder finely chopped
2 cloves garlic, crushed
1 heaped tbsp plain flour
Sweet Chilli jam/dipping sauce or homemade mayonnaise to serve
Simply put all the ingredients bar the oil into the food processor and pulse until well mixed but still with a bit of texture. We don’t want a total mush! Press into patties, put onto a plate and chill in the fridge for approx 30 minutes. Heat the oil in a large non-stick frying pan and when hot, sauté the ‘cakes’ on one side until nicely browned (approx a minute) and then flip over and cook on the other side. Blot on kitchen paper and serve with sweet chilli jam or dipping sauce (available all supermarkets)
TIP FROM THE SINK:
Try replacing the prawns with some fresh crab meat, both white and brown.