Spicy prawn cakes with a spring onion garnish

Name: Spicy prawn cakes with a spring onion garnish
Yield: Serves 4
Ingredients: lime wedges; 4 tsp hot chilli sauce; 4 spring onions; 2 tsp lemon juice; 700 g frozen peeled raw prawns, thawed; 3 tbsp olive oil; 130 g Japanese panko breadcrumbs; dill leaves; 2 large eggs, beaten; coriander leaves; ½ tsp sea salt; black pepper; 2 spring onions, trimmed and finely chopped; 2 tbsp Dijon mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

AN INCREDIBLY EASY AND VERY TASTY DISH THAT YOU CAN MAKE ALL YEAR ROUND, THOUGH IT IS AT ITS BEST IN THE SPRING WHEN SPRING ONIONS ARE AT THEIR SWEETEST. SERVE WITH YOUR FAVOURITE CHILLI SAUCE ON THE SIDE.

Ingredients

700 g frozen peeled raw prawns, thawed
2 large eggs, beaten
2 spring onions, trim

Fish course
Pescatarian
Spring

Method

Put about one-third of the raw prawns into a food processor and pulse to a smooth paste. Transfer to a large bowl.
Meanwhile, chop the remaining prawns into 1cm pieces. Add to the prawn paste with the beaten eggs, chopped spring onions, mustard, lemon juice, chilli sauce, salt, a grinding of pepper and 50g of the breadcrumbs. Mix well with your hands until even