Serves: 4
INGREDIENTS
150 grams peeled raw prawns, roughly chopped
200 grams pork mince (we used free-farmed)
2 teaspoons grated fresh ginger
1 clove garlic, crushed
2 teaspoons soy sauce
2 teaspoons fish sauce
pinch of chilli flakes
1 egg white
1 spring onion, finely chopped
small handful coriander, chopped
sea salt and freshly ground pepper
Noodles
200 grams fresh rice noodles
1 cup chicken stock
1 cup coconut cream
2 teaspoons brown sugar
2 teaspoons julienne ginger
2 tablespoons each fish sauce and lime juice
1 long red chilli, seeded and thinly sliced
To serve
2 spring onions, thinly sliced
small handful coriander
METHOD
Prawn cakes: Place all the ingredients in a food processor and pulse until well combined. Tip into a bowl and season. The mixture will be soft. Cover and refrigerate if not using immediately.
Noodles: Drop the noodles into a saucepan of boiling water and cook for 2 minutes. Drain well. Put the stock, coconut cream, sugar and ginger in a saucepan and bring to the boil. Add the fish sauce, lime juice and the chilli.
To assemble: Heat a little vegetable oil in a sauté pan. Scoop out tablespoonfuls of the prawn mixture and place in the sauté pan, lightly flattening them. The mixture should make 12 cakes. Cook
for 2-3 minutes each side and drain on kitchen towels.
To serve: Place the noodles in serving bowls and pour over the hot broth. Top with 3 prawn cakes and scatter with spring onions and coriander.
Fresh noodles take only a short time to cook. Substitute with thin egg noodles if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.