I can see this week getting away from me on a daily basis. I had a grand vision for tonight’s dinner but what with one thing and another… one thing being First Born’s impending birthday party and another being working an extra shift…it turned into a rush job. So I may try this again when sanity prevails and tweak it a little but it was still good. Just not quite the flavour punch I had envisaged.
Prawn Cakes in Lettuce
450g shelled prawns
5 spring onions, roughly chopped
Red capsicum cut into strips
Large iceberg lettuce leaves
Sweet chilli sauce
Place prawns, spring onions, flour and egg in thermomix or food processor. Blend until all mixed together. About 15 seconds on speed 5 in the thermomix. Chill for an hour. Form into noisettes and pan fry until golden. Serve on a platter with capsicum, cucumber, lettuce and dressing. Wrap prawn cake, capsicum and cucumber in lettuce and dip in sauce to eat.
I had intended to make an adaptation of chef Tom Kime’s Coconut Dressing. Here is his recipe;
½ teaspoon rice flour
125 ml coconut milk
1 teaspoon sugar
2 teaspoons fish sauce
2 teaspoons lime juice
1 small red chilli, seeded and thickly slicedMix the rice flour with 1 tablespoon of the coconut milk. Heat the remaining coconut milk in a small saucepan. Stir in the rice flour mixture and cook until it has slightly thickened. Add the sugar, fish sauce, lime juice and chilli and cook for 1 minute.