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prawn cakes with curried pea puree

Prawn Cakes with Green Curry Pea Puree

These make a very easy and very delicious canape. The mixture makes about 24. Its gluten free and also makes a great starter with a salad
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Servings 24

Ingredients
  

  • 500 gm green prawns ( fresh or frozen well drained)
  • 1 teaspoon green curry paste 1 extra for very hot
  • 3 teaspoons fish sauce Thai style
  • 1 teaspoon caster sugar granulated
  • 1 whole lime Zested
  • 1 clove garlic crushed
  • 1 Tblsp ginger grated,
  • 1 whole coriander root cleaned and chopped or use the stems
  • 1 whole egg white 40gm or near enough

Green Curry Pea Puree

  • 200 gm frozen peas
  • 1 teaspoon green curry paste
  • 1 teaspoon caster sugar granulated
  • 50 ml lime juice 1 lime
  • 1 teaspoon fish sauce
  • 1 teaspoon creme fraiche or sour cream

Instructions
 

To make the Prawn Cakes

  • In a food processor add all of the ingredients except the oil.
  • Pulse the mixture until it looks like mince and is well combined. The shorter the processing the better as the mixture will get warm the longer you mix it.
  • Form into small 'cakes ' and put into a container , separating layers with plastic wrap.

**This puree should be made in a blender or in the container of a Bamix, this gives it the silky smooth texture that the food processor cant.

  • Put a small pot of water on to boil. Add the peas and boil till tender. Drain
  • Tip the peas into the blender ( or processor) and add the ingredients except the cream fraiche. Blend till smooth and creamy, then add the cream and puree till combined.

To Cook the Prawn Cakes

  • Put the frypan on the stovetop and heat till quite hot. Add the oil and fry the cakes till golden on one side then flip.
  • The cakes cook through very fast , so dont cook them too long. Test by pressing with fingertips. They feel bouncy and firm to touch. ( alternatively eat one to test) . Drain on absorbent paper .
  • Put onto a platter and dollop with pea puree, dress the plate with the extra herbs and eschallots

Notes

You can make this mixture a day ahead covered in the fridge until you need it
The pea puree discolours after about an hour ( starts to loose its extra greenness, so make that when you need it.