Quite by chance we've discovered a favourite new recipe that has been given the tick of approval by one and all - and that's saying something in a household where one member is not particularly fond of any meat that's not mince or sausages. Now I can't personally vouch for how easy it is to make, but hubby has assured me that 'even you could cook it'. Not sure whether I should be offended by that or not!
Prawn & Pork Cakes (makes 12)
150g peeled raw prawns, roughly chopped
200g pork mince
2 tsp grated fresh ginger (or easy ginger)
1 garlic clove, crushed
2 tsp soy sauce
pinch of chilli flakes (optional)
1 egg white
1 onion, finely chopped (use 1/2 in the cakes, 1/2 in the broth) or 1 spring onion
small handful coriander, chopped
sea salt and freshly ground pepper
Place all the ingredients in a food processor and pulse until well combined. Tip into a bowl and season. The mixture will be soft. Cover and refrigerate for 20 minutes (this will help them stick together).
Heat some oil in a pan. Scoop out tablespoonfuls of the prawn mixture and place in the pan lightly flattening them. The mixture should make 12 cakes. Cook for 2-3 minutes on each side and drain on kitchen towels.
Noodles/Rice and Broth
200g fresh rice noodes (or rice)
1 cup chicken stock
1 cup coconut cream
2 tsp brown sugar
2 tsp easy ginger
2 tbsp lime juice
Optional: ( 2tbsp fish sauce, 1 long red chilli seeded and thinly sliced)
Drop the noodles in a saucepan of boiling water and cook for 2 minutes (or cook rice as you normally would). Drain well. Put the stock, coconut cream, sugar and ginger in a saucepan and bring to the boil. Add the lime juice (and optional fish sauce/chilli).
To serve: Place the noodles/rice in serving bowls and pour over the hot broth. Top with 3 prawn cakes.
For more delicious recipes, visit my Recipe page.