Best 3 Mini Prawn Sweetcorn Cakes Recipes

MINI PRAWN & SWEETCORN CAKES

Steps:

• Put half the prawns, half the sweetcorn, half the cumin seeds, all the flour, 100ml water and some seasoning into a food processor. Whizz until smooth, then tip into a bowl.
• Roughly chop the remaining prawns and add to the mixture with the remaining sweetcorn and cumin seeds, the coriander and spring onions. Mix well.
• In a large pan or wok, heat enough oil to come 1-2cm up the side of the pan. Spoon walnut-sized blobs of the mixture into the hot oil. Squash down a little with a spoon and cook for 1-2 mins each side until golden brown and crisp (you will have to do this in batches). Drain on kitchen paper and serve warm.

MINI SHRIMP CAKES WITH GINGER BUTTER

Steps:

• For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
• For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces.
• Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed. Serve the shrimp cakes while still warm with a slice of ginger butter on top.

PRAWN CAKE

Steps:

• For the filling: Heat the oil in a non-stick saucepan over a medium heat. Add the onion, and fry for 3 to 4 minutes, or until golden brown.
• Meanwhile, blend the garlic cloves, and ginger with 1 tablespoon water to a smooth paste in a food processor.
• Using a mortar and pestle, grind the peppercorns, cloves, cumin, cinnamon, and dried chiles to a fine powder. Add the ground spices to the pan, and stir well to coat the onion in the spices. Reduce the heat to a low heat, and fry the spices for 20 to 30 seconds. Add the ginger and garlic puree, stir well, and cook for another 2 to 3 minutes, or until the raw smell of garlic has disappeared.
• Add the chopped tomatoes and a splash of water, stir well and bring the mixture to a simmer. Simmer for 12 to 15 minutes, stirring occasionally, or until the tomatoes have reduced to a pulp. You can use a potato masher to break the tomatoes down during cooking.
• Add the sugar and the white wine vinegar, and cook for another 2 to 3 minutes.
• Add the prawns and cook for another 1 to 2 minutes, or until the prawns have turned pink, and have started to curl up. Remove the pan from the heat, and set aside to cool.
• For the batter: Preheat the oven to 400 degrees F. Grease an 8-inch cake pan with butter.
• In a mixing bowl, cream together the sugar and butter until pale and fluffy. Gradually add the eggs and egg yolk, beating well until each addition has been fully incorporated into the mixture before adding more. Add the salt, semolina, flour, baking powder, milk, and coconut, and mix until the mixture is well combined, and is of a dropping consistency.
• Spoon half of the batter mixture into the greased cake tin. Spoon the filling mixture on top of the batter and spread it evenly over the batter. Pour over the remaining batter mixture. Transfer the pan to the oven, and bake for 55 to 60 minutes, or until a skewer comes out clean when inserted into the center of the prawn cake.
• To serve the dish, turn out the prawn cake onto a plate. Cut the prawn cake into ten slices and place each slice onto a serving plate. Place a portion of lightly dressed salad greens alongside.