Baked Prawn & Chilli Ginger Cakes
All those delicious Thai flavours wrapped up in these soft, fluffy cakes! For an extra burst of flavour serve drizzled with my sweet chilli sauce or a squeeze of fresh lime juice. If you’re having a party and looking for some low-fat canapes these make great tasty nibbles.
Place the bread in a bowl, cover with water, soak for about 10 seconds, then squeeze out the excess water. Place the drained bread in a food processor with the prawns, chilli, ginger, garlic, coriander, salt and egg. Pulse until well blended.
Pre-heat the oven to 200C/400F/Gas 6. Using lightly floured hands divide the mixture into 12 small cakes. Spray the oil very lightly onto a baking sheet and arrange the prawn cakes on the baking sheet, evenly spaced apart. Spray with a little oil and bake for 15-20 minutes, turning half-way through, until brown and just beginning to crisp. Serve warm with baby lettuce, rocket or watercress leaves and a bowl of sweet chilli sauce.
Low-Fat Sweet Chilli Sauce:
1 chopped onion, 2 finely chopped garlic cloves, 2 finely chopped red chillies and the juice of 1 orange into a small pan. Bring to the boil and simmer gently for 4-5 minutes until the onions are softened and the orange juice nearly all absorbed. Stir in the juice of another orange, 1 tbsp of clear honey, 1 tbsp of malt vinegar and 2 tbsp of tomato ketchup. Bring back to the boil and simmer very gently for 2-3 minutes. Serve warm.
- 2 thick slices white bread, crusts removed, about 100 g (4 oz)
- 250 g (9 oz) peeled raw prawns
- 1 onion, chopped
- 2 red chillies, finely chopped
- 1 tbsp malt vinegar
- 2 tbsp tomato ketchup
- 1 tbsp clear honey
- juice of 2 oranges
- 1 green chilli, seeded and finely chopped
- 2.5 cm (1 inch) piece fresh root ginger, peeled and finely chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon chopped fresh coriander (cilantro)
- 1 teaspoon salt
- 1 egg
- oil, for spraying
- To serve
- Baby lettuce leaves, rocket or watercress
- Sweet chilli sauce