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Thai Prawn Mini Bakes

MAKES 24

Full of fresh and zingy flavours, these lovely little fishcakes are perfect as canapés, snacks and picnic basket-fillers.

Made in our Reinforced Silicone 24 Rectangle Mini Loaf Mould.

Ingredients

  • 120g basmati rice
  • 100g peeled prawns, thawed if frozen, finely chopped
  • 2 tbsp Thai red curry paste
  • 2 tsp lemongrass paste
  • 2 tsp finely chopped red chilli
  • 2 tbsp finely chopped fresh coriander
  • 40g finely chopped shallots or spring onions
  • 2 large eggs, beaten
  • Salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 180°C/Gas 4.
  2. Cook the rice according to pack instructions. Rinse with cold water and drain well.
  3. Mix together the cooked rice, prawns, red curry paste, lemongrass paste, chilli, coriander and shallots or spring onions. Stir in the beaten eggs and season with salt and pepper.
  4. Spoon the mixture into the compartments in the mould. Bake for 20-22 minutes until set. Cool in the mould for 15 minutes, then lift out carefully and cool completely on a wire rack.

Tips: Leave out the red chilli if you’d rather have a little less kick. These little loaves are ideal for freezing for up to 2 months.

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