Prawn Cakes With Cucumber Peanut Relish Recipe

Prawn cakes with cucumber peanut relish

Give your menu a makeover with this cracker dinner - by Barbara Northwood

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You only need a scant brushing of oil to grill these South-east Asian prawn cakes – and no breadcrumbs, as the pulsed prawn mixture creates its own stickiness to bind all the ingredients together.

Ingredients

3cm/11/4in piece ginger, peeled and sliced

2 tbsp chopped coriander

2 small shallots, halved

1/2 red chilli, deseeded and diced

zest 1 lime

600g/1lb 5oz raw peeled prawns

1 tbsp fish sauce

1 tbsp vegetable oil

1 tbsp light brown soft sugar mixed with 1 tsp water

FOR THE RELISH

75g/21/2oz caster sugar

125ml/4fl oz rice vinegar

2 tbsp chilli flakes

3 tbsp finely diced cucumber

1 tbsp chopped roasted salted peanuts

1 small shallot, finely diced

TO SERVE

leaves of 2 Baby Gems

fresh mint and coriander

Method

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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Ingredients

FOR THE RELISH

TO SERVE

Method

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