Prue Leith’s Thai Prawn Cakes with Crunchy Rice Salad

MAKES 4

This Thai-inspired combination of crunchy salad topped with fish cakes makes a wonderfully light, fresh and zingy main meal for four, or starters for a whole party.

Made With Prue’s World Stainless Steel Falafel Scoop.

Ingredients

For the Thai prawn cakes

  • 400g raw king prawns, shelled
  • 20g coriander, roughly chopped
  • Zest of 2 limes
  • 1 tbsp ginger, finely grated
  • 2 tbsp Thai fish sauce
  • 1 tbsp sweet chilli sauce
  • 4 spring onions, finely sliced
  • 1 egg white, lightly beaten
  • 25g panko breadcrumbs
  • ½ tsp salt
  • 3-4 tbsp vegetable oil, for frying

For the crunchy rice salad

  • 100g short grain brown rice (dry weight)
  • 60g mangetout, thinly sliced lengthways
  • 1 medium carrot, peeled and cut into matchsticks
  • 120g cucumber, peeled, cored and cut into matchsticks
  • 1 head of pak choi, thinly sliced
  • 2 spring onions, thinly sliced
  • A small handful of coriander leaves, finely chopped

For the dressing

  • 1 tbsp ginger, peeled and finely chopped
  • ½ Thai red chilli, deseeded and finely chopped
  • Juice of 1 lime
  • 1 tbsp sesame oil
  • 2 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 tbsp sweet chilli sauce

To cook

  • Vegetable oil

To serve

  • Small handful of coriander leaves
  • 2 tbsp roasted peanuts
  • Lime Wedges

Instructions

  1. Simmer the rice in a pan of salted boiling water for 25 minutes.
  2. For the prawn cakes, put 300g of the prawns in a food processor with all other ingredients except for the oil. Pulse until the mix comes together. Transfer to a bowl. Roughly chop the rest of the prawns and stir into the mixture. Shape with the Falafel Scoop into 20 cakes, dipping the scoop into cold water between each cake. Put on a plate and chill for 15 minutes.
  3. Drain the rice and rinse in cold water. Drain well.
  4. Make the dressing by whisking together all ingredients.
  5. In a bowl, mix the rice with all remaining salad ingredients and the dressing.
  6. Grease the Flat Pan with a little vegetable oil. Fry the prawn cakes in batches for 3-4 minutes on each side until golden and cooked through. Transfer to a plate and keep warm.
  7. Divide the salad between 4 bowls and top with the prawn cakes, coriander leaves, peanuts and lime wedges.