Prawn Cake Recipes

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SPICY PRAWN CAKES

Thai-style fish cakes make a special supper to share

Provided by Sarah Randell

Categories     Dinner, Lunch, Main course

Time 55m

Number Of Ingredients 15



Spicy prawn cakes image

Steps:

  • Chop 1 spring onion and tip into a food processor. Slice the remaining 2 spring onions diagonally and set aside. Halve both chillies lengthways and discard the seeds. Put 1 chilli into the food processor, finely chop the other and set aside.
  • Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and whizz to a coarse paste. Add the prawns and whizz until everything is chopped but still has some texture.
  • Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
  • Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes - cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. As soon as you have turned the prawn cakes, put the noodles into a saucepan of boiling water on a back burner. Stir to separate and cook for 4 minutes.
  • Meanwhile, heat the remaining 1 tbsp sunflower oil in a wok (or another frying pan) and stir-fry the garlic, ginger and reserved chilli for 1 minute. Tip in the mangetout and reserved spring onions and stir-fry for a further 2 minutes. Remove from the heat and stir in the soy sauce, sesame oil and lime juice.
  • Drain the noodles and toss them into the stir-fry. Pile on to plates, top with the prawn cakes and sprinkle with toasted sesame seeds and remaining coriander.

Nutrition Facts : Calories 621 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 3.59 milligram of sodium

3 spring onions
2 small red chillies
finely grated zest of 1 lime and 1 tbsp fresh lime juice
pinch of sugar
3 tbsp chopped fresh coriander
225g shelled raw tiger prawn
1-2 tbsp plain flour , for dusting
3 tbsp sunflower oil
140g medium egg noodles (we used Blue Dragon)
1 garlic clove , crushed
1 rounded tsp grated fresh root ginger
50g mangetout , trimmed and thinly sliced lengthways
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp toasted sesame seeds

PRAWN CAKE

Prawn cake is an unusual sounding dish. It is akin to the sweet pork buns of Chinese dim sum menus, a sweet savoury filling is encased in a sweet bread. The Portuguese had trade links with Macau in China as well as in India, and I can see how they influenced both of these dishes. This prawn 'cake' is made with prawns baked into semolina flavored with coconut.

Provided by Food Network

Categories     appetizer

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 25



Prawn Cake image

Steps:

  • For the filling: Heat the oil in a non-stick saucepan over a medium heat. Add the onion, and fry for 3 to 4 minutes, or until golden brown.
  • Meanwhile, blend the garlic cloves, and ginger with 1 tablespoon water to a smooth paste in a food processor.
  • Using a mortar and pestle, grind the peppercorns, cloves, cumin, cinnamon, and dried chiles to a fine powder. Add the ground spices to the pan, and stir well to coat the onion in the spices. Reduce the heat to a low heat, and fry the spices for 20 to 30 seconds. Add the ginger and garlic puree, stir well, and cook for another 2 to 3 minutes, or until the raw smell of garlic has disappeared.
  • Add the chopped tomatoes and a splash of water, stir well and bring the mixture to a simmer. Simmer for 12 to 15 minutes, stirring occasionally, or until the tomatoes have reduced to a pulp. You can use a potato masher to break the tomatoes down during cooking.
  • Add the sugar and the white wine vinegar, and cook for another 2 to 3 minutes.
  • Add the prawns and cook for another 1 to 2 minutes, or until the prawns have turned pink, and have started to curl up. Remove the pan from the heat, and set aside to cool.
  • For the batter: Preheat the oven to 400 degrees F. Grease an 8-inch cake pan with butter.
  • In a mixing bowl, cream together the sugar and butter until pale and fluffy. Gradually add the eggs and egg yolk, beating well until each addition has been fully incorporated into the mixture before adding more. Add the salt, semolina, flour, baking powder, milk, and coconut, and mix until the mixture is well combined, and is of a dropping consistency.
  • Spoon half of the batter mixture into the greased cake tin. Spoon the filling mixture on top of the batter and spread it evenly over the batter. Pour over the remaining batter mixture. Transfer the pan to the oven, and bake for 55 to 60 minutes, or until a skewer comes out clean when inserted into the center of the prawn cake.
  • To serve the dish, turn out the prawn cake onto a plate. Cut the prawn cake into ten slices and place each slice onto a serving plate. Place a portion of lightly dressed salad greens alongside.

1 tablespoon butter, for greasing
3 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, peeled and left whole
1 teaspoon freshly grated ginger
5 whole black peppercorns
4 whole cloves
1 teaspoon cumin seeds
1 (1/2-inch) piece cinnamon stick
2 mild dried red chiles
Kosher salt
2 tomatoes, chopped
1 teaspoon sugar
2 teaspoon white wine vinegar
10 1/2 ounces raw prawns (medium shrimp), heads and shells removed, de-veined
3 1/2 ounces sugar
4 1/2 ounces butter
3 free-range eggs, beaten, plus 1 free-range egg yolk, beaten
1/2 teaspoon salt
3 ounces semolina, soaked in 4 ounces water for 15 minutes
8 1/2 ounces all-purpose flour
1 teaspoon baking powder
6 ounces milk
3 1/2 ounces desiccated coconut (unsweetened finely shredded coconut)
Lightly dressed green salad, to serve

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO

Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren't available.

Provided by Melissa Clark

Categories     weekday, seafood, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 11



Crispy Shrimp Cakes With Chile-Lime Mayo image

Steps:

  • In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
  • Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
  • In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
  • Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
  • Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.

3 to 5 large original or lightly salted rice cakes, or 6 to 10 thin cakes (see Tip)
1 pound shelled large raw shrimp (20 to 24), coarsely chopped
1/4 cup minced shallot (or use onion or scallion)
6 tablespoons chopped cilantro
6 tablespoons chopped basil leaves, more for serving
3 tablespoons minced jalapeño or red chile pepper
2 1/2 teaspoons fish sauce
Fine sea salt and freshly ground black pepper
1/2 cup mayonnaise
1 lime
Safflower, peanut or grapeseed oil, for frying

PRAWN & COD CAKES

Make the most of leftover mash with these superhealthy fishcakes

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 11



Prawn & cod cakes image

Steps:

  • Heat the oven to 220C/200C fan/gas 7. In a small saucepan cover the cod with cold water and gently poach for 3-4 mins until just cooked through. Remove with a slotted spoon and pat dry. Flake into a medium bowl with the prawns, potato and most of the chives, lemon zest and some seasoning. Shape into 4 even-size cakes and chill for 10 mins.
  • Dip each cake in the beaten egg, then coat in the breadcrumbs, repeat with the remaining fish cakes. Brush each cake with 1 tsp of the olive oil, place on a roasting tray and cook for 25 mins, turning halfway through. Cook beans in salted boiling water for 3-4 mins, until tender, adding the tomatoes for the final min. Drain and toss through the remaining oil, vinegar and reserved chives, mashing the tomatoes lightly with a fork, season with some black pepper and set aside.
  • For the poached eggs bring a shallow pan of water to just boiling, stir the water once or twice and crack in the eggs. Poach for 3-4 mins, then remove with a slotted spoon. Serve the fishcakes topped with a poached egg and garnished with the beans and a few wedges of lemon for squeezing over.

Nutrition Facts : Calories 333 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 1.47 milligram of sodium

250g cod loin, skinless and boneless
175g cooked king prawns , chopped
175g mashed potato
small bunch chives , snipped
zest 1 lemon , plus 1 lemon cut into wedges, to serve
5 eggs , 1 beaten
50g breadcrumbs
2 tsp olive oil
200g green beans
100g cherry tomatoes
1 tbsp white wine vinegar

PRAWN CAKES WITH CUCUMBER PEANUT RELISH

These South-east Asian grilled fishcakes make for a lovely, light dinner party starter, served with a chilli, cucumber and rice vinegar relish

Provided by Jennifer Joyce

Categories     Side dish, Starter

Time 35m

Number Of Ingredients 18



Prawn cakes with cucumber peanut relish image

Steps:

  • To make the relish, put the sugar and vinegar in a small saucepan with a pinch of salt. Bring to the boil and simmer for 5 mins until syrupy. Remove from the heat and cool completely. When cool, add the chilli flakes, cucumber, peanuts and shallot, and stir together. Set aside.
  • Put the ginger, coriander, shallots, chilli, lime zest and half the prawns in a food processor and blitz until fine. Add the remaining prawns and the fish sauce and pulse again, this time keeping the mixture chunky. Season well with black pepper, then form into 18 flat cakes.
  • Heat the grill to high. Brush both sides of the cakes with a tiny bit of vegetable oil and place on a baking sheet. Cook for 2 mins on one side, turn over and brush with the sugar water. Cook for another 2-3 mins or until opaque and slightly browned at the edges. Serve the cakes with the lettuce leaves, herbs and the cucumber relish.

Nutrition Facts : Calories 187 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Protein 19 grams protein, Sodium 1.3 milligram of sodium

3cm/1.25in piece ginger , peeled and sliced
2 tbsp chopped coriander
2small shallots , halved
½ red chilli , deseeded and diced
zest 1 lime
600g raw peeled prawns
1 tbsp fish sauce
1 tbsp vegetable oil
1 tbsp light brown soft sugar mixed with 1 tsp water
75g caster sugar
125ml rice vinegar
2 tbsp chilli flakes
3 tbsp finely diced cucumber
1 tbsp chopped roasted salted peanuts
1 small shallot , finely diced
leaves of 2 Baby Gem lettuces
fresh mint
coriander

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