Thai Prawn Cakes & Coriander Dip

Last night I cooked Thai food. One of my favourite foods to cook and eat. I tend to change the recipe (and the size) of the Prawn cakes every time I make them - but these were my favourites.

I wrote it down quickly. You need to make a note of everything when cooking Thai food because its a little bit of this, a little of that (taste)...more lime, a touch more sugar.. and its easy to forget while you are getting that perfect Thai taste. This was what I did.



Thai Prawn Cakes

Ingredients:  (makes about 10)

225g raw large prawns
1/2 onion
1 slice bread
1/2 beaten egg
pinch cayenne pepper
1 green chilli
1 clove garlic
1 tbsp. oil (for frying)

Method: Put all of the above ingredients (apart from the oil) into a food processor and blend well. Put in a bowl and leave in the fridge until ready to cook.

Heat the oil in a frying pan and take small amounts to make a 1 1/2 inch patty. Fry on both sides and then drain on kitchen paper. Keep warm in the oven while you make the rest.

For the dip:

2 cloves garlic
1 large green chilli
1 tbsp. palm sugar (normal sugar is fine too)
juice of 1 lime
1 tbsp. fish sauce
25g fresh coriander
1 tbsp. water

Using a hand blender, blitz all of the ingredients until combined to make a loose dip. Put into serving dishes and serve with the prawn cakes. Delicious!

Thai Prawn Cakes with Coriander Dip