Light, fresh and spicy fishcakes from Nigel Slater.
Ingredients
- For the dip:
- 100 g caster sugar
- 125 ml white wine vinegar
- 1 red onion small
- 2 small hot chillies such as bird eye
- 10 g ginger grated
- 2 limes
- 15 mint leaves
- For the cakes:
- 300 g Prawns: raw and shelled
- 15 g coriander
- 100 g frozen peas defrosted
- groundnut oil a little for frying
- groundnut oil a little for frying
Servings:
Instructions
- Put the sugar and vinegar into a small saucepan and bring to the boil. Peel and finely dice the onion then add to the vinegar and continue cooking until the onion is tender and translucent.
- Finely chop the chillies and add to the pan, together with the ginger. Continue cooking for a couple of minutes then remove from the heat. Squeeze the limes and stir the juice into the syrup. Finely chop the mint leaves, stir in and set aside.
- Finely chop the prawns, either by hand or in a food processor. Take care not to over-process. Chop the coriander and fold in.
- Once the peas are defrosted, roughly chop or blitz briefly in a food processor then fold them into the prawns and coriander, season lightly with both salt and black pepper.
- Shape the mixture into 6 balls then flatten them in the palm of your hand and set aside on a tray and refrigerate for 30 minutes.
- Warm the groundnut oil in a shallow pan. Lower the cakes into the hot oil, lightly frying for 4 minutes on one side, then 4 minutes on the next, until the mixture is pale gold. Lift out and serve with the chilli mint dip.
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