We at CookAbility love trying new ideas and recipes with our students during the courses.
Every month we would like to share a popular recipe with you. We hope that you will enjoy these as much as our students do.
Prawn and Ginger cakes (12)
1 garlic clove
3cm/1in piece fresh root ginger, grated
1 fresh mild red chilli, de-seeded and roughly chopped
250g/9oz fillet white fish, such as hoki, coley or cod, cubed
200g/7oz shelled raw tiger prawns
2 tbsp chopped fresh coriander
sea salt and freshly ground black pepper
For the salad
1 lime, grated rind and juice only
1 tbsp light soy sauce
½tsp fish sauce
½tsp caster sugar
½ Chinese leaf cabbage
2 carrots
1 red onion, thinly sliced
50g/2oz bean sprouts
Oven 200C/400F/Gas 6.
Place the garlic, ginger and chilli in a food processor and whiz until finely minced.
Add the fish and prawns and a little salt and pepper. Finally, add the coriander and blend again (if you add it at the beginning with the ginger it will turn the mixture green).
Wet your hands with cold water, give them a good shake, then shape the fish and prawn mixture into 12 cakes.
Transfer to a lined baking sheet and cook for 15 minutes until golden and cooked through.
Meanwhile, stir together the lime rind and juice, soy sauce, fish sauce and caster sugar and set aside.
Finely slice the cabbage, carrots, red onion, bean sprouts and lime dressing.
Pile onto plates and serve with the prawn and ginger cakes.
Can serve with a sauce such as sweet chilli dip.
1 garlic clove
3cm/1in piece fresh root ginger, grated
1 fresh mild red chilli, de-seeded and roughly chopped
250g/9oz fillet white fish, such as hoki, coley or cod, cubed
200g/7oz shelled raw tiger prawns
2 tbsp chopped fresh coriander
sea salt and freshly ground black pepper
For the salad
1 lime, grated rind and juice only
1 tbsp light soy sauce
½tsp fish sauce
½tsp caster sugar
½ Chinese leaf cabbage
2 carrots
1 red onion, thinly sliced
50g/2oz bean sprouts
Oven 200C/400F/Gas 6.
Place the garlic, ginger and chilli in a food processor and whiz until finely minced.
Add the fish and prawns and a little salt and pepper. Finally, add the coriander and blend again (if you add it at the beginning with the ginger it will turn the mixture green).
Wet your hands with cold water, give them a good shake, then shape the fish and prawn mixture into 12 cakes.
Transfer to a lined baking sheet and cook for 15 minutes until golden and cooked through.
Meanwhile, stir together the lime rind and juice, soy sauce, fish sauce and caster sugar and set aside.
Finely slice the cabbage, carrots, red onion, bean sprouts and lime dressing.
Pile onto plates and serve with the prawn and ginger cakes.
Can serve with a sauce such as sweet chilli dip.
