There’s something about summer holidays that calls for a seafood dish. And, I have to say that this trio of Asian flavoured delights is one of my favourite summer night meals – prawn cakes with tamarind sauce and fresh herbs in a salad.
Tips & Variations
If you don’t want to use prawns, substitute any white fish meat.
If you don’t have palm sugar, substitute rapadura sugar or rice malt syrup as other sweetener options.
For gluten free, use only rice flour – adjust the amounts accordingly.
This recipe makes 6 large sized fish cakes. You can make more smaller ones if you want.
Here’s how you do it:
Prawn and Sweet Potato Cakes
- 2 tablespoons coconut oil (or peanut oil)
- 250g green prawn meat, chopped
- 250g peeled and grated sweet potato
- 1/4 cup rice flour
- 1.5 tablespoons SR flour
- 1 teaspoon turmeric powder
- 1 teaspoon palm sugar
- 1 red chilli, chopped (remove seeds for less heat if you desire)
- 1 spring onion, chopped (use mainly the green stem)
- 1/4 teaspoon salt
Mix all the above ingredients in a bowl. Hint – mixing with your hands will help you to combine the ingredients a lot easier.
Roll a large tablespoon of the prawn mixture in your hands and press into a patty. Heat the coconut oil in a pan on medium heat. Cook the prawn patties on both sides until golden brown, turning once.
- 2 tablespoons tamarind puree (you can buy tamarind puree in a jar in an Asian food shop)
- 1 tablespoon palm sugar
- 1/2 tablespoon rice wine vinegar
- 1/2 teaspoon fish sauce
Combine all ingredients and set aside in a jug or bowl for serving.
- 1 cup mint leaves
- 1 cup coriander leaves
- 1/3 cup sliced shallot green stems
- 1 small cucumber, deseeded and julienned
- 1 cup of sliced red cabbage
Combine all the salad ingredients in a bowl. Adding a salad dressing is optional.
On the side – sliced red chilli for extra zing for those that love chilli (like me!).