Lightly spiced, rather than searingly hot, these tasty, sophisticated little nibbles go extremely well with pre-dinner drinks, and also make a very speedy lunchtime snack.
INGREDIENTS:
| 280 g cooked prawns, peeled, deveined and chopped 1 onion, finely chopped 1 fresh green chili, deseeded and finely chopped 1/2-inch piece fresh ginger root, finely chopped 1 tbsp. chopped fresh coriander | 2 tbsp. fresh white breadcrumbs 1/4 tsp. ground turmeric 1 tbsp. lime juice 1 egg, lightly beaten 85 g dried breadcrumbs 3 tbsp. vegetable oil fresh coriander sprigs, to garnish |
DIRECTION:
- Mix the prawns, onion, chili, ginger, coriander, fresh breadcrumbs, turmeric, lime juice, and beaten egg in a large bowl, kneading well with your hands until thoroughly blended.
- Divide the mixture into 8 equal-sized portions, then form each portion into a ball between the palms of your hands and flatten into patties.
- Place the dried breadcrumbs on a large plate and dip each patty, in turn, into the breadcrumbs to coat evenly.
- Heat the vegetable oil in a large, heavy-based frying pan. Add the patties, and cook for 5-6 minutes on each side, or until golden brown.
- Remove patties with spatula and drain on kitchen paper.
- Keep each batch warm while you cook the remainder.
- Garnish with fresh coriander sprigs and serve immediately while hot.
