Spicy Prawn Cakes

I made these spicy little prawn cakes one night after work when I was feeling a little adventurous. That's perhaps an overstatement really as they don't take much effort (cleaning the food processor is a bit of a chore though) and are really, stupidly so, easy to make.

The recipe from BBC Good Food appealed to me because it contained two of my favourite things - prawns and spice! I was a little dubious after pulping the prawns in the Magimix that they would ever resemble something cake-like however I was pleasantly surprised that the mush (that's the technical term) actually held together.

I'm sure there are far more detailed recipes out there for making something like this, ones that don't use a curry paste but in the interests of making things quick and simple, I'm sticking with this. I don't always have the time to make a paste from scratch so I am in no way adverse to using a ready-made paste.

They were just the right amount of spicy and the taste and texture reminded my very much of thei fishcakes I have when I go to Thai restaurants - that would be the red Thai paste then (!) but they also had that pleasantly lovely rubbery texture. I was very pleased with them and will definitely consider serving them up as a canape at a party in the future.

Spicy Prawn Cakes

Ingredients

250g raw peeled prawns

1 tbsp Thai red curry paste

small bunch coriander, chopped

Method

Pop the prawns into a food processor along with the curry paste and 2 tbsp of chopped coriander.  Blitz until you have a paste and then form into 8 cakes. (If you want to you could make this smaller or bigger, depending on use and preference).

Fry the prawn cakes for around 2-3 minutes on each side until golden and cooked through.

See, told you it was simple. Couldn't really be more straightforward could it?

I served this with a Nasi Goreng dish. Not one of my previous ones, a new recipe I tried. It was nice but I still prefer others I have made more. I will however post the recipe up for this shortly.

love & kisses

Mrs M x