Name: Prawn cakes with cucumber relish
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: Cucumber relish; 1/4 cup white vinegar; 1/3 cup sugar; 1 small lebanese cucumber, seeded, finely chopped; 1 fresh small red chilli, seeded, finely chopped; 3 eschallots, finely chopped; 2 tablespoon fish sauce; 400 gram frozen uncooked prawns, peeled, thawed; 1 fresh small red chilli, chopped; 1 clove garlic, crushed; 2 teaspoon grated fresh ginger; 1 egg white; 3 green onions, thinly sliced; 1/4 cup vegetable oil; 4 baby cos, cut into wedges lengthwise

Ingredients

Cucumber relish

1/4 cup white vinegar

1/3 cup sugar

1 small lebanese cucumber, seeded, finely chopped

1 fresh small red chilli, seeded, finely chopped

3 eschallots, finely chopped

2 tablespoon fish sauce

400 gram frozen uncooked prawns, peeled, thawed

1 fresh small red chilli, chopped

1 clove garlic, crushed

2 teaspoon grated fresh ginger

1 egg white

3 green onions, thinly sliced

1/4 cup vegetable oil

4 baby cos, cut into wedges lengthwise

Method

1.Make cucumber relish by placing vinegar and sugar in a small saucepan over moderate heat. Cook and stir for 1-2 minutes or until sugar dissolves. Remove pan from heat. Add cucumber, chilli, eschallot and fish sauce; stir to combine. Cool.

2.Using the pulse button, process prawns, chilli, garlic and ginger in a food processor until smooth. Add egg white; pulse until just combined.

3.Transfer prawn mixture to a medium bowl. Season. Add onion; fold to combine. Use damp hands to roll tablespoons of mixture into balls. Flatten balls slightly.

4.Heat oil in a large, non-stick frying pan over moderately high heat. Add prawn cakes in batches. Cook for 2 minutes each side or until browned and cooked. Serve prawn cakes with cos and relish.

You can replace prawns with white boneless fish.
Note

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Ingredients

Method

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