Best 2 Prawn And Chorizo Cakes With Tomato Salsa Recipes
Indulge in the tantalizing flavors of the Mediterranean with our delectable Prawn and Chorizo Cakes with Tomato Salsa. These succulent cakes burst with the juicy sweetness of prawns, the spicy kick of chorizo, and a symphony of aromatic herbs. Accompanied by a refreshing Tomato Salsa, brimming with ripe tomatoes, tangy red onions, and a hint of cilantro, this dish promises an explosion of taste in every bite. Dive into the culinary journey as we unveil the secrets behind this irresistible seafood and chorizo extravaganza.
Check out the recipes below so you can choose the best recipe for yourself!
PRAWN AND CHORIZO CAKES WITH TOMATO SALSA
Flavoursome prawn and chorizo cakes served with a tomato salsa from Better Homes and Gardens, found online, but lots of people I've cooked for would love this - which is what drew my attention to it. From Wikipedia: In commercial farming and fishery, the terms prawn and shrimp are generally used interchangeably. In European countries, particularly the United Kingdom, the word "prawns" is far more common on menus than the term "shrimp", which is generally only used in North America. The term "prawn" is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (also called "king prawns"). Australia and other Commonwealth countries including South Africa follow this European/British use to an even greater extent, using the word "prawn" almost exclusively. In Spain, gambas al ajillo (translated to garlic prawns) is a popular dish with both the locals and tourists, traditionally served as tapas.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Put the potatoes, onion, bay leaves and coriander seeds in a large heavy-based pan; cover with water and bring to the boil; cook the potato until it is tender; drain and discard the onion, bay leaves and coriander and mash the potato with a fork.
- Cook the corn cob in boiling water for 5 minutes until tender; drain, cool and remove the kernels from cob; add the corn kernels to the mashed potato; add the chorizo, cayenne and egg; and stir until all the ingredients are well-combined.
- Peel the prawns, remove the veins and chop the flesh into small pieces; add to the potato mixture, season with salt and pepper and stir to combine; shape ΒΌ cupfuls of the mixture into patties.
- Heat a small amount of the oil in a non-stick frying pan over a medium heat; cook 4 patties at a time for 3-4 minutes each side until the prawn pieces turn pink and the patties are golden.
- To make the omato Salsa: Cut the tomatoes into quarters and remove the membrane and seeds; thinly slice the tomato pieces and put in a bowl with the chilli, vinegar, oil and mustard; season with salt and pepper and mix to combine; serve the Salsa with the Prawn and Chorizo Cakes.
RIGATONI WITH SPICED PRAWNS, TOMATOES & CHORIZO
Subtle, sweet tomatoes work brilliantly with the intense flavour of prawns and chorizo
Provided by John Torode
Categories Dinner, Main course, Pasta
Time 45m
Number Of Ingredients 7
Steps:
- Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.
- Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat - the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Add 100ml water and bring to the boil. Gently simmer for a few mins more.
- Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.
Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1.14 milligram of sodium
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cakes and salsa.
- Don't overcook the prawns. They should be cooked through, but still slightly pink in the center.
- Be careful not to overmix the cake batter. Overmixing will make the cakes tough.
- Chill the cakes before frying them. This will help them hold their shape better.
- Serve the cakes with a dipping sauce, such as the tomato salsa included in this recipe.
Conclusion:
Prawn and chorizo cakes with tomato salsa are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. The cakes are crispy on the outside and tender on the inside, and the salsa is fresh and flavorful. Serve the cakes with a dipping sauce of your choice, and enjoy!
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