Ingredients for Baked Prawn And Chilli Ginger Cakes
- 1 cup crustless bread cubes
- 1 pound peeled and deveined prawns
- 2 finely chopped Thai chilies
- 1 1/2 teaspoons grated fresh gingerroot
- 2 minced garlic cloves
- 1/4 cup chopped fresh coriander
- 1 teaspoon salt
- 1 large egg
- Flour (for dusting hands)
- Oil (for spraying baking sheet and cakes)
- Baby lettuce, rocket, or watercress (for serving)
- Sweet chili sauce (for dipping)
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How to Make Baked Prawn And Chilli Ginger Cakes
- In a bowl, soak 1 cup of crustless bread cubes in water for 10 seconds, then thoroughly squeeze out excess water.
- Combine the squeezed bread, 1 pound peeled and deveined prawns, 2 finely chopped Thai chilies (adjust to your spice preference), 2 cloves minced garlic, 1/4 cup chopped fresh coriander, 1 teaspoon salt, and 1 large egg in a food processor.
- Pulse until the mixture is well combined but still slightly textured.
- Preheat oven to 200°C (400°F).
- Lightly flour your hands and shape the mixture into 12 small cakes (approximately 2 inches in diameter).
- Lightly spray a baking sheet with oil. Arrange the prawn cakes evenly spaced on the baking sheet.
- Spray the cakes lightly with oil. Bake for 15-20 minutes, turning halfway through, until golden brown and crispy.
- Serve warm with baby lettuce, rocket, or watercress and a side of sweet chili sauce for dipping.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
4g
Fat
2g
Carbs
3g
