{"id":952,"date":"2023-10-29T19:08:03","date_gmt":"2023-10-29T19:08:03","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=952"},"modified":"2023-10-29T19:08:03","modified_gmt":"2023-10-29T19:08:03","slug":"prawn-fish-cakes-with-coconut-lime-and-ginger","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/952","title":{"rendered":"Prawn fish cakes with coconut, lime and ginger"},"content":{"rendered":"\n
\n

Impressive supper of fish cakes with deep-fried potato, avocado and a punchy Asian-inspired sauce.<\/p>\nOllie Dabbous, Saturday Kitchen<\/cite><\/blockquote>\n\n\n\n

(From https:\/\/www.bbc.co.uk\/food\/recipes\/prawn_fishcakes_with_33503<\/a>)<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the prawn fishcakes<\/h3>\n\n\n\n
    \n
  • 500g\/1lb 2oz extra-large raw\u00a0prawns, heads removed, shells removed, de-veined<\/li>\n\n\n\n
  • 50g\/4\u00bdoz\u00a0mascarpone<\/li>\n\n\n\n
  • \u00bd free-range\u00a0egg, beaten<\/li>\n\n\n\n
  • 25g\/1oz finely chopped\u00a0spring onion<\/li>\n\n\n\n
  • 1 tbsp finely chopped\u00a0fresh coriander<\/li>\n\n\n\n
  • 1 tbsp\u00a0fish sauce<\/li>\n\n\n\n
  • 1 tbsp grated\u00a0garlic<\/li>\n\n\n\n
  • 1 tbsp grated\u00a0ginger<\/li>\n\n\n\n
  • 1 tbsp\u00a0onion\u00a0powder<\/li>\n\n\n\n
  • pinch\u00a0paprika<\/li>\n\n\n\n
  • pinch\u00a0cayenne pepper<\/li>\n\n\n\n
  • 40g\/1\u00bdoz fresh\u00a0breadcrumbs<\/li>\n\n\n\n
  • \u00bd\u00a0lime, zest and juice<\/li>\n\n\n\n
  • 1 tbsp\u00a0garlic\u00a0oil<\/li>\n<\/ul>\n\n\n\n

    For the crispy potato<\/h3>\n\n\n\n
      \n
    • 4\u00a0potatoes, preferably Chippers, peeled and spiralized on the thin setting<\/li>\n\n\n\n
    • 150g\/5\u00bdoz potato starch or\u00a0cornflour, to coat<\/li>\n\n\n\n
    • salt and\u00a0pepper<\/li>\n<\/ul>\n\n\n\n

      For the coconut and lime sauce<\/h3>\n\n\n\n
        \n
      • 150ml\/\u00bc pint dashi stock<\/li>\n\n\n\n
      • 35g\/1\u00bcoz dashi\u00a0vinegar<\/li>\n\n\n\n
      • 2\u00a0limes, zest of 1, juice of both (to make 50ml\/2fl oz)<\/li>\n\n\n\n
      • 150g\/5\u00bdoz\u00a0coconut milk<\/li>\n\n\n\n
      • 2g chopped green\u00a0chilli<\/li>\n\n\n\n
      • 200g\/7oz\u00a0mayonnaise<\/li>\n<\/ul>\n\n\n\n

        For the avocado pur\u00e9e<\/h3>\n\n\n\n
          \n
        • 300g\/10\u00bdoz ripe hass\u00a0avocado\u00a0flesh (2 large ripe\u00a0avocados)<\/li>\n\n\n\n
        • 1\u00a0lime, zest and juice<\/li>\n\n\n\n
        • 8g fresh\u00a0basil, chopped<\/li>\n\n\n\n
        • 3g\u00a0salt<\/li>\n<\/ul>\n\n\n\n

          To serve<\/h3>\n\n\n\n
            \n
          • 50g\/1\u00beoz medium leaf\u00a0spinach, wilted and seasoned with garlic oil<\/li>\n\n\n\n
          • pickled\u00a0ginger\u00a0shavings<\/li>\n\n\n\n
          • pea shoots<\/li>\n\n\n\n
          • perilla leaves<\/li>\n\n\n\n
          • marigold leaves<\/li>\n\n\n\n
          • edible flowers<\/li>\n<\/ul>\n\n\n\n

            Method<\/h2>\n\n\n\n
              \n
            1. To make the prawn fishcakes, blend half of the prawns with the mascarpone and egg in a food processor to create a chunky paste then transfer to a large bowl.<\/li>\n\n\n\n
            2. Roughly chop the remaining prawns (about 1cm\/\u00bdin) and season with the salt.<\/li>\n\n\n\n
            3. Add all the remaining ingredients (minus the garlic oil) into the prawn paste, then mix in the chopped prawns. Weigh this mixture into 150g\/5\u00bdoz balls, then press each ball into a 9cm\/3\u00bdin ring mould to make a burger shape. Use the back of a wet spoon to level the mixture. Chill in the fridge until needed.<\/li>\n\n\n\n
            4. Heat a pan with some garlic oil then fry the fishcakes in batches for 2\u20133 minutes on each side and cooked in the middle. Remove from the heat and rest.<\/li>\n\n\n\n
            5. To make the crispy potato, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)<\/li>\n\n\n\n
            6. When ready to cook the potato, roll it in the potato starch then scatter in batches into the deep fat fryer, creating an organic roughly oval shape about 15cm\/6in long and wide enough to cover the fishcake. Colour in the deep fat fryer on both sides until light golden and crispy. This will take 8\u201310 minutes each. The potato should be light, with gaps in, rather than solid and heavy like a rosti. Use a metal slotted spoon to carefully remove the potato when cooked, then drain on absorbent kitchen paper and season lightly with salt and pepper.<\/li>\n\n\n\n
            7. To make the coconut and lime sauce, blend everything together in food processor. Set aside.<\/li>\n\n\n\n
            8. To prepare the avocado pur\u00e9e, use a hand-held stick blender to crush the avocado and lime together very well, then mix in the basil and season with the salt. Cover directly with cling film to prevent oxidation.<\/li>\n\n\n\n
            9. To assemble, sit the wilted spinach on the base of a plate then top with the fishcake. Spread with 1 tbsp of the avocado pur\u00e9e then top with one crispy potato each. Dress with a selection of herbs and edible flowers. Pour over the coconut and lime sauce to finish.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

              Impressive supper of fish cakes with deep-fried potato, avocado and a punchy Asian-inspired sauce. Ollie Dabbous<\/p>\n","protected":false},"author":2,"featured_media":954,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[162,219,218,11,217,10],"class_list":["post-952","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-coconut","tag-ginger","tag-lime","tag-main","tag-prawns","tag-starter"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/952","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=952"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/952\/revisions"}],"predecessor-version":[{"id":953,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/952\/revisions\/953"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/954"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}