Prawns Cakes with Chilli-Lime Cream Sauce

Ingredients for Prawns Cakes with Chilli-Lime Cream Sauce

• 16 uncooked large prawns (about 450g ), peeled, deveined

• 1 large egg

• 1 spring onion, sliced

• 2 tablespoons fresh lemon juice

• 1 tablespoon Dijon mustard

• 1 tablespoon minced fresh coriander

• 1/2 teaspoons hot pepper sauce

• 1/2 teaspoons salt

• Pinch of ground black pepper

• 220g panko (Japanese breadcrumbs)

• 2 tablespoons (or more) peanut oil

• Chilli-Lime Cream Sauce

How to make Prawns Cakes with Chilli-Lime Cream Sauce

Coarsely chop prawns in processor. Add egg, spring onion, lemon juice, mustard, coriander, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 150g panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 150g panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)

Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.

Spoon 3 tablespoons Chilli-Lime Cream Sauce onto each of 6 plates. Place 2 prawns cakes on each and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.