lemongrass and ginger prawn cakes

Succulent and aromatic, these little prawns cakes make a delicious appetiser or a great addition to any Asian soup or noodle dish if you’re in the market for something more substantial.
They’re pretty easy to whip up with the help of a food processor but don’t be tempted to skip the chilling stage, it really does make them so much easier to cook.
This recipe also multiplies easily if you need to feed more of a crowd.

lemongrass and ginger prawn cakes

Ingredients
makes 8
1 red chili
1 6” lemongrass stalk
10g piece of fresh ginger
bunch of fresh coriander
1 tsp palm sugar/soft brown sugar
1 tsp dark soy sauce
juice of ½ lime
2 spring onions
175g fresh raw prawns

lemongrass and ginger prawn cakes

Remove the tough outer layers of the lemongrass and then finely slice it. Peel the ginger and de-seed the chili. Put all of this and the soy, sugar and lime juice into a food processor and whizz it into a rough paste. Slice the spring onions and add them, the coriander and half of the prawns to the food processor and mix it all together until it is quite well minced. Add the remaining prawns and then pulse the processor until they are roughly chopped.
Shape the mixture into eight small patties and then chill them for 30 minutes.
Heat a little oil in a frying pan and cook the prawn cakes for a couple of minutes on each side, until they become a little golden on the outside. Serve with sweet chili and soy dipping sauce.

lemongrass and ginger prawn cakes