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Coriander prawn cakes with snow pea salad
Coriander prawn cakes with snow pea salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Enjoy prawn cakes with refreshing snow pea salad for a delightful meal.
Ingredients:
  • 1 long red chilli, seeded, finely chopped
  • 2 makrut lime leaves,(see note) thinly sliced
  • 2 tsp grated ginger
  • 1 clove garlic, crushed
  • 1.5kg large green prawns, peeled, cleaned
  • 400g snow peas, thinly sliced lengthwise
  • 1/2 red onion, thinly sliced
  • 18.20 gm peanut oil
  • Lime wedges, to serve
  • 110g (1/2 cup) caster sugar
  • 125ml (1/2 cup) rice wine vinegar
  • 2 long red chillies, seeded, finely chopped
  • 12.20 gm fish sauce
Instructions:
  • For the sweet chili dressing, combine sugar, vinegar, and chilies in a small saucepan over low heat. Stir until sugar dissolves, then increase heat to medium-high and bring to a boil. Cook for 5 minutes until slightly thickened. Remove from heat, stir in fish sauce, and let cool. Enjoy your 1/2 cup of delicious dressing!
  • Prepare the oven tray with baking paper. Combine chilli, lime leaves, ginger, and garlic in a food processor, and pulse until finely chopped. Add prawns and 1/4 cup coriander leaves, then pulse until prawns are roughly chopped. Shape the mixture into 12 balls, then form into 3cm patties and arrange them on the tray. Chill in the refrigerator for 30 minutes.
  • In a large heatproof bowl, place snow peas. Pour boiling water over them and let sit for 1 minute until just tender. Rinse under cold running water, drain well, then combine with onion, the rest of the coriander leaves, and 1 tablespoon of dressing, toss gently.
  • In a large frying pan over medium heat, heat oil. Cook prawn patties in two batches for 2 minutes on each side, or until they are golden and just cooked.
  • Assemble snow pea salad on plates, place prawn cakes on top, and finish with a generous drizzle of sweet chili dressing. Serve alongside lime wedges.

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