Emma Crowhurst: Thai prawn cakes recipe
PUBLISHED: 15:00 15 December 2013
Emma Crowhurst, chef, writer, cookery teacher
(makes about 40 canape size or 10 large ones)
2 x 300g packets frozen peeled prawns
2 egg whites
2 kaffir lime leaves, finely chopped
5 tablespoons sweet chilli sauce
½ teaspoon dried crushed chillies
1 cup fresh white breadcrumbs
3 tablespoons rice flour
1 small handful of fresh chopped coriander
Salt and pepper
Sunflower oil and butter for frying
Sweet chilli dipping sauce to serve
For a deliciously different starter to enjoy over the Christmas holiday, have a go at making my Thai prawn cakes. I serve them with some bought sweet chilli dipping sauce or my homemade chilli jam. I also found the perfect bit of texture to go with the prawn cake - Fairfields Farm’s, wonderfully spicy sweet potato crisps with chilli and lime.
Just across the border into Essex you’ll find Fairfields Farm. It is run by husband and wife team Robert and Laura Strathern. Both from farming backgrounds Robert and Laura grow potatoes in the Colne Valley and are the third generation to do so on the family farm.
In 2006 Robert and Laura launched Fairfields Farm Crisps, which has grown into a brand synonymous with high quality and great tasting crisps.
In 2008 Fairfields also launched their own fresh potato range of pre-packed and boxed bakers, which has gone from strength to strength across the Essex and Suffolk area.
At Fairfields they pride themselves on being able to show their valued customers which field the potatoes are grown in, and where their potatoes are stored, graded, washed, cooked and bagged– all on the family farm in the village of Wormingford.
So whether its handcooked crisps flavoured with natural ingredients sourced from East Anglia, or the freshest potatoes washed and packed ready for your convenience, at Fairfields Farm – they are one of the local potato product experts.
Look out for their fiercely festive turkey, sage and onion crisps which couldn’t be better for this month.
1. Defrost and drain the prawns. Thoroughly pat dry with kitchen paper.
2. Place the prawns in a food processor with the egg whites and blend until combined. Make sure the mix is well blended or they won’t stick together.
3. Tip the mixture into a large bowl and add the remaining ingredients.
4. Fry a little of the mix and taste for seasoning, add salt and pepper and more chilli if you like. Shape into small cakes and chill for at least an hour. (I usually press the mix out onto a tray lined with cling film, then cut with a cutter, lift with a fish slice and place on a clean tray to chill)
5. Heat a little oil and a knob of butter in a large non-stick frying pan until the butter foams.
6. Fry the prawn cakes in batches allowing a few minutes a side or until golden brown. Serve hot with sweet chilli dipping sauce.
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