Coriander Prawn Cakes Recipes

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CORIANDER PRAWN CAKES RECIPE



Coriander Prawn Cakes Recipe image

Coriander Prawn Cakes Recipe is a must try recipe for the ones who love sea food. The prawns are chopped and mixed along with leeks, onions, dried herbs and freshly chopped coriander which brings out the flavor in them. The prawn is then mixed along with maize flour to bind and shaped into small cakes and tawa fried on either side till it is golden brown. Serve the Coriander Prawn Cakes along with a Tzatziki dip or dips of your choice to create a wonderful appetizer. If you are looking for more Prawn recipes here are some : Rava Fried Prawns Recipe Dal Chingri (Bengali Style Channa Dal And Prawns) Recipe Prawns Theeyal Recipe (Chemeen Theeyal)

Provided by Archana's Kitchen

Time 30m

Yield Makes: 4 Servings

Number Of Ingredients 11

500 grams Prawns , shelled, deveined and chopped small
1 Onion , finely chopped
1 Leek , sliced
2 teaspoons Dried oregano
1 teaspoon Dried Thyme Leaves
1 teaspoon Rosemary
2 teaspoons Red Chilli flakes
1/4 cup Makki Ka Atta (Yellow Corn Meal Flour)
4 sprig Coriander (Dhania) Leaves
Salt , to taste
Oil

Steps:

  • To begin making the Coriander Prawn Cakes, we will heat a skillet with oil. Add onions and saute until they turn translucent.
  • Add leeks as well along with prawns. Cook until the prawns curl up. Add all of the seasoning along with maize flour.
  • Keep mixing till it comes together and forms a sticky mixture. Allow it cool down and start shaping them into a flat cake.
  • Heat a flat skillet, drizzle some oil, place the cakes and carefully cook on either side till it golden brown.
  • Serve the Coriander Prawn Cakes along with a Tzatziki dip or dips of your choice to create a wonderful appetizer.

SPICY PRAWN CAKES



Spicy prawn cakes image

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

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

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

PRAWN CAKES WITH CORIANDER SAMBAL



Prawn cakes with coriander sambal image

A starter or nibble inspired by South Africa, with a hint of inspiration from India. It's low fat too

Provided by Sara Buenfeld

Categories     Buffet, Canapes, Dinner, Side dish, Snack, Starter, Supper

Time 28m

Number Of Ingredients 15

3 slices white bread , halved
2 shallots , halved
1 garlic clove , crushed
400g raw peeled prawn or skinned unsmoked haddock
generous grating fresh nutmeg
1 large egg
2 tbsp sunflower oil , for frying
1 green pepper , deseeded
1 green chilli , deseeded
slice fresh root ginger
2 garlic cloves
2 x 20g packs coriander
1 tsp caster sugar
2 tsp white malt vinegar
juice 1 small lemon

Steps:

  • Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.
  • Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.
  • When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden - they will be firm, like Thai fishcakes rather than those made with potato. Pile onto a platter with a bowl of the sambal to serve with drinks, or plate up and serve as a starter.

Nutrition Facts : Calories 153 calories, Fat 6 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.61 milligram of sodium

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