Coriander and Ginger Prawn Cakes

A yummy snack dish for the whole family.

Serves 4
45 minutes

2 tablespoons Tamarind Tree Coriander and Ginger paste
340gms crab meat
300gms green prawns, peeled, deveined and diced
2 spring onions finely sliced
1 green chilli, finely chopped
1 egg white
2 tablespoons corn flour
Salt to taste
Oil to fry
To serve
Tamarind Tree Spicy Eggplant Chutney

If using canned crab ,eat, ensure meat is thoroughly drained, use muslin to squeeze moisture from crab meat.
Combine coriander and ginger paste, crab meat, prawns, chilli and spring onion together. Whisk egg white and cornflour thoroughly and fold through prawn mixture.
Form into small disks and fry until browned and you can see oink prawn meat.
Serve with Tamarind Tree Spicy Eggplant Chutney

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