This dish gives me the right balance of prawn and spice, the chutney add a gorgeous fresh taste and is a perfect foil for the rich prawn cake.
This dish can also be made as party food- make the prawn cakes smaller and pile into a dish with the chutney on the side. The chutney itself can be adjusted to taste (I know not everyone is a fan of coriander) use the green pepper as the base and add in any herb or spice you wish.
- In a processor roughly blend 160g cooked king prawns (this just happened to be the amount in the pack I bought so adjusted the egg size appropriately- but I think this amount will give the best consistency to shape and set the cakes).
- Scrape into a bowl and crack in one MEDIUM egg, add to taste garlic granules, chilli flakes, chives, and some coriander and black pepper.
- Mix thoroughly and then shape into small cakes. Place on a tray lined with greaseproof paper and put in the freezer.
- Meanwhile make the chutney by blitzing 80g worth of green pepper and spring onion- add in garlic and ginger paste and a massive bunch of coriander (I used some fresh that I had in the freezer but dried will still give a decent flavour). If you want it super hot add in a green chilli, with seeds, or chilli powder or flakes.
- Add a dash of lemon juice before the final blitz, and then put the chutney into a small bowl and chill.
- Take out the prawn cakes and cook in a ceramic pan for 4 minutes on each side. You can cook using frylight and some lemon juice.
- Serve on some leaves for garnish and place the chutney alongside the prawn cakes.
These can be made up to one day in advance, cover with clingfilm and keep in the fridge. Put in freezer 10-15 minutes before cooking to firm them up a little.
© Chanden/charliekilosugar 2015. Original content please do not reproduce.