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Prawn Cakes With Pistachio Avocado Dipping Sauce Recipe

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You can assemble these prawn cakes up to 6 hours in advance.

prawn cakes

Ingredients Of Prawn Cakes

  • 500 gm. prawns, fresh or canned
  • 2 eggs lightly beaten
  • 1 cup bread crumbs
  • 2 tbsp. fresh coriander, chopped
  • 1 spring onion, chopped
  • 4 tbsp. chili sauce
  • 1/2 lemon juice
  • 1 tbsp. Dijon mustard
  • 1 tbsp. grated fresh ginger
  • Flour as required to coat
  • Oil for frying

For Dipping Sauce

  • 1 tbsp. butter
  • 90 gm. pistachios, chopped
  • 1 ripe avocado
  • 1 tbsp. lemon juice
  • 1/2 cup mayonnaise

Method Of Prawn Cakes

  • In a large bowl, combine prawn meat (drained if you are using canned) with the eggs, bread crumbs, coriander, spring onion, chili sauce, lemon juice, mustard and ginger. Mix it well.
  • Shape into small bite size patties. Cover and refrigerate until just before serving.
  • Heat oil in a pan. Lightly toss the prawn cakes in flour and fry them till they are light golden from both sides. Serve warm with dipping sauce.

To Make Dipping Sauce

  • Melt the butter in a pan and cook the chopped pistachios until golden. Remove from pan and set aside till cool down.
  • Mash avocado in a bowl, add lemon juice and stir through.
  • Fold in the nuts and mayonnaise. Refrigerate for 1 hour.

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