Prawn Cakes and Lettuce Parcels

Serves 4

Preparation:  20 mins

Cooking Time:  About 10 mins

I cannot take any credit for this recipe other than I found it courtesy of the Guardian and is another delightful Summer idea by Nigel Slater.  He makes everything sound so good, you simply have to try it.  These little prawn cakes are easy to make and can either be served in Iceberg lettuce leaves to form a little parcel, or simply served with a simple salad with a french dressing and baby new potatoes and I have done, above.

Ingredients

fresh white breadcrumbs 100g
coriander 20g (leaves and stems)
Thai fish sauce 2 tsp
mirin 2 tbsp (Japanese vinegar)
lemongrass 2 stalks
garlic 1 clove
ginger 35g
prawns 250g, raw, shelled
groundnut oil 2 tbsp

To wrap:
iceberg lettuce 1
watercress 1 bunch
cucumber ½
mint leaves 18
coriander leaves 18

Alternatively:

Serve with baby new potatoes, tossed in butter and chopped fresh parsley

Simple salad with a french dressing

AND THIS IS WHAT YOU DO......

1. Put the breadcrumbs, coriander leaves and stalks into the bowl of a food processor.    Add the Thai fish sauce and mirin.     Thinly slice the lemongrass and add to the crumbs.     Peel the garlic and ginger and add them to the bowl, then process for a few seconds.
   
   
2. Add the prawns and process briefly, until they are finely chopped. Take care not to overwork the mixture. You should be able to see small pieces of prawn.
   
   
3. Roll the mixture into 6 balls, flatten slightly, then place them on a tray and refrigerate for 30 minutes or until firm.
   
   
4. If serving as lettuce parcels, Wash the lettuce leaves and watercress, thinly slice the cucumber and remove the mint and coriander leaves from their stems, then place everything in a bowl of water with ice cubes.
   
   
5. To make a more substantial meal, boil some baby salad potatoes in salted water for about 15 minutes, until cooked through.    Drain and toss with plenty of butter and freshly chopped parsley.
   
   
6. Whilst the potatoes are cooking, you can prepare a salad with mixed leaves, halved cherry tomatoes, sliced fresh avocado, and you could add finely sliced cucumber, finely sliced red onion, sliced red pepper, perhaps a topping of lightly toasted pumpkin and sunflower seeds and also a handful of pine nuts.    Drizzle with home made french dressing.
   
   
7. Heat the groundnut oil in a shallow pan over a moderate heat. Place the prawn cakes in the hot oil and fry for 3 or 4 minutes on each side, until they are lightly browned.
   
   
8. Either serve with warm baby new potatoes and a mixed salad for a more substantial meal, or for a smaller snack....
   
   
9. Drain the lettuce, cucumber, watercress and herbs and shake dry. Place 3 large lettuce leaves on a serving dish. Put a couple of smaller leaves into each one, then divide the green leaves between each set of leaves.   Place a hot prawn cake in each one and serve.