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

Groundnut oil

 

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.