Prawn & Ginger Cakes (With Crunchy Salad) Recipe

Name: Prawn & Ginger Cakes (With Crunchy Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove; 3 cm fresh gingerroot, grated; 1 fresh mild red chile, de-seeded and roughly chopped; 250 g white fish fillets (such as hoki, coley or cod, cubed); 200 g shelled raw tiger shrimp; 2 tablespoons chopped fresh coriander; sea salt & freshly ground black pepper; 1 lime, grated rind and juice only; 1 tablespoon light soy sauce; ½ teaspoon fish sauce; ½ teaspoon caster sugar; 12 Chinese cabbage; 2 carrots; 1 red onion, thinly sliced; 50 g bean sprouts

Servings: persons

1 garlic clove
3 cm fresh gingerroot, grated
1 fresh mild red chile, de-seeded and roughly chopped
250 g white fish fillets (such as hoki, coley or cod, cubed)
200 g shelled raw tiger shrimp
2 tablespoons chopped fresh coriander
sea salt & freshly ground black pepper
1 lime, grated rind and juice only
1 tablespoon light soy sauce
½ teaspoon fish sauce
½ teaspoon caster sugar
12 Chinese cabbage
2 carrots
1 red onion, thinly sliced
50 g bean sprouts

1
Preheat the oven to 200C/400F/Gas 6.
2
Place the garlic, ginger and chilli in a food processor and whiz until finely minced.
3
Add the fish and prawns and a little salt and pepper.
4
Finally, add the coriander and blend again (if you add it at the beginning with the ginger it will turn the mixture green).
5
Wet your hands with cold water, give them a good shake, then shape the fish and prawn mixture into 12 cakes.
6
Transfer to a lined baking sheet and cook for 15 minutes until golden and cooked through.
7
Meanwhile, stir together the lime rind and juice, soy sauce, fish sauce and caster sugar and set aside.
8
Using a mandolin or big knife, finely slice the cabbage, carrots, red onion, beansprouts and add lime dressing.
9
Pile onto plates and serve with the prawn and ginger cakes.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 garlic clove, 3 cm fresh gingerroot, grated, 1 fresh mild red chile, de-seeded and roughly chopped, 250 g white fish fillets (such as hoki, coley or cod, cubed), and more.

Yes, Prawn & Ginger Cakes (With Crunchy Salad) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Prawn & Ginger Cakes (With Crunchy Salad)

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