A recipe from Nigel Slater.
Ingredients
- 250 g raw prawns
- 2 plump garlic cloves peeled
- 4 spring onions trimmed and chopped
- 2 stalks lemon grass outer leaves discarded, shredded
- a handful coriander leaves
- 2 small hot red chillies deseeded
- 1 heaped tbsp flour
- groundnut oil for frying
- 4 small soft bread rolls
Sauce:
- 6 tbsps rice vinegar
- 4 tbsps sugar
- 1 tbsp dark soy sauce
- 2 small red chillies deseeded and finely chopped
- 1 tbsp finely chopped coriander leaves
- juice of a lime
Servings:
Instructions
- First make the sauce. Heat the vinegar and sugar in a small saucepan until the sugar has dissolved and the mixture is becoming syrupy . Stir in the soy sauce and leave to cool.
- Add the chillies, coriander leaves and lime juice then set aside.
- Put the prawns, garlic, spring onion, lemon grass, coriander, chillies, flour and a little salt into a food processor and blitz to a rough paste. Set aside in the fridge for 30 minutes.
- Press spoonfuls of prawn paste into patties or flat cakes- you should get 8.
- Heat enough groundnut oil in a shallow pan to cover the base. Put in the prawn patties and let them colour before gently turning.
- When they are crisp and golden on the outside but still moist in the middle lift out and lay on the bread rolls, spooning some sauce over the top.
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