Chilli Prawn Cake (With Ribbon Vegetables and Spicy Hummus)
Raw king prawns are great to keep in the freezer and use when there is little time to shop. Buy them frozen and when ready, cook from frozen or defrost quickly at room temperature. This recipe uses defrosted prawns to make a healthy delicious hot lunch for two or a fantastic impromptu plate of nibbles. A note from Eatopic: Instead of using the spicy hummus, you could stir a chopped chilli into a bought pot of plain hummus.
- #For the Prawn Cakes#
- Small handful fresh coriander, tender stalks and leaves
- 1 spring onion, outer leaves and top removed
- 1 small red bird’s eye chilli, seeds removed
- 1 teaspoon oyster sauce
- 230g raw king prawns, defrosted if frozen
- 100% mild and light olive oil spray
- #To Finish#
- 1 large carrot, cut into ribbons using a peeler
- 1 large courgette, cut into ribbons using a peeler
- 2 portions of Spicy hummus
- Into a mini chopper or food processor add the coriander, spring onion, chilli and oyster sauce and blitz until chopped finely. Add half of the prawns and blitz again until smooth, then add the remaining prawns and pulse until coarsely combined.
- Divide the mixture in half and with your hands shape three patties from each half making six in total.
- Spritz a large non-stick pan with the oil on a high heat and fry the prawn cakes for 3 minutes each side. Turn the heat to low and cover the pan with a lid that stops the steam escaping for 2 more minutes.
- Remove the prawn cakes onto warmed plates to rest. Increase the heat on the pan and add the vegetables, stirring to coat in the juice. Cook for 1 minute. Serve alongside the cakes with a portion of the spicy hummus .