Mini Prawn Sweetcorn Cakes Food

MINI PRAWN & SWEETCORN CAKES

Steps:

• Put half the prawns, half the sweetcorn, half the cumin seeds, all the flour, 100ml water and some seasoning into a food processor. Whizz until smooth, then tip into a bowl.
• Roughly chop the remaining prawns and add to the mixture with the remaining sweetcorn and cumin seeds, the coriander and spring onions. Mix well.
• In a large pan or wok, heat enough oil to come 1-2cm up the side of the pan. Spoon walnut-sized blobs of the mixture into the hot oil. Squash down a little with a spoon and cook for 1-2 mins each side until golden brown and crisp (you will have to do this in batches). Drain on kitchen paper and serve warm.

MINI CORN CAKES WITH AVOCADO AND TOMATOES

Steps:

• For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice.
• In a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit.
• Toss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit.
• For the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine.
• Coat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.
• Remove the cakes and top with some avocado and a tomato half.

SHRIMP CORN CAKES WITH SOY MAYO

Steps:

• In a small bowl, combine the first 7 ingredients. Cover and chill until serving., In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat. , In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened., Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.

CRAB & SWEET CORN CAKES

Steps:

• Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
• Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream.
• Set up the outdoor grill for direct-heat cooking over medium-high heat. Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche, sweet chile sauce and lime wedges.

PRAWN (SHRIMP) CAKES WITH DIPPING SAUCE

Steps:

• Place prawns, coriander leaves, kaffir lime leaves, garlic, ginger lemon grass and chilli in a small food processor.
• Process until well combined.
• Using wet hands, form into 12 patties.
• Place 5cm water in large wok on high and bring to the boil.
• Line 2 bamboo steamer baskets (30cm) with non-stick baking powder.
• Divide prawn cakes between prepared baskets, cover with steamer lid and place over water in wok.
• Reduce heat to medium-high and steam for 5 minutes.
• Swap baskets around and steam a further 5 minutes.
• Check water level adding more if necessary, then steam a further 5 minutes, or until just cooked through.
• Meanwhile, make the dipping sauce by mixing all the ingredients together in a small bowl.
• Serve the warm prawn cakes and baby rocket leaves.

CHINESE PRAWN CAKES WITH SWEET CHILLI SAUCE

Steps:

• Place fish and prawns in processor. Chop to chunky paste. Remove to bowl.
• Stir in onions, coriander and breadcrumbs.
• Season.
• Moisten your hands, and form mixture into small cakes.
• Heat a little vegetable oil in pan or wok and cook cakes in batches until golden brown on both sides.
• Drain on paper towels.
• Serve with sweet chilli sauce for dipping.

PRAWN AND SWEETCORN PANCAKES

Steps:

• Finely chop prawns and place in a bowl. Add spring onions, chilli and coriander; season with salt and freshly ground black pepper. Sift flours into a separate bowl. Add 150ml cold water and eggs and whisk until smooth. Stir in prawn mixture and corn kernels. Season with salt and pepper. The mixture should be the consistency of thick cream.
• Grease a non-stick frying pan with oil and preheat over moderate heat for 2-3 minutes. Ladle spoonfuls of batter into pan - enough to form a pancake about 7.5cm in diameter. Cook for 2-3 minutes or until underside is golden. Using a spatula, flip pancake and cook for a further minute or so before turning out. Repeat with remaining batter. You may need to adjust the heat as you cook the batter - reduce it after the first few batches. Keep pancakes warm in the oven on a low heat, covered with a cloth until all batter is cooked.
• Serve warm with sour cream, smoked salmon and a lime wedge.

INDONESIAN CORN CAKES

Steps:

• Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.
• Heat the butter and oil in a large skillet.
• For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.
• Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
• Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, garnished with cilantro leaves, if desired.

SWEET CHILLI PRAWN CAKES

Steps:

• Place prawn meat, egg white, lime leaves, sweet chili sauce, corn flakes and rice flour in a food processor and process till the mixture is combined, BUT not smooth.
• With wet hands, shape the mixture into small cakes.
• Heat enough oil in a frying pan over medium heat to shallow fry.
• Add prawn cakes a few at a time and cook for 3 minutes on each side, or till golden brown.
• Place the cooked prawn cakes on kitchen towels to soak up the excess oil.
• Serve with the extra sweet chili sauce.