Using our gorgeous fresh produce


Thai Style Prawn and Corn Cakes

Thai Style Prawn and Corn Cakes

We’ve started using our lovely fruit and veg bought in Carnarvon on Wednesday. First up I made 5 cup Chilli Relish (see my previous post) then last night I made Thai Style Prawn and Corn Cakes served on Green Papaya Salad (I posted the recipe for it back at the start of July).  Russ and I both reckoned there couldn’t be a better meal being eaten in Coral Bay last night.

The corn cakes made use of the last of our 5kgs of Karumba prawns and fresh corn bought in Carnarvon. The papaya salad wouldn’t have been nearly as good without that huge papaya and super fresh herbs from Morels. I think we have enough papaya for two more salads or maybe I’ll try a papaya curry.

Once again, I checked the net for a recipe but couldn’t find one to please me entirely. This recipe is the result of putting together two or three to make something I did like. This made 12 cakes-we ate 4 each for dinner and are having 2 each cold for lunch.

Thai Style Prawn and Corn Cakes

  • 2 large eggs
  • 2/3 cup (100g) plain flour
  • 2 garlic cloves, chopped
  • 1 teaspoon caster sugar
  • 1 tablespoon Thai fish sauce
  • 1 fresh corn cob kernels removed, you need 1 cup corn, blanched in boiling water for a couple of minutes
  • 2 teaspoons red curry paste
  • 300g minced raw prawns
  • 2 spring onions, finely chopped
  • 2 tablespoons fresh coriander
  • 1/4 cup sunflower oil
  • 2 tablespoons sweet chilli sauce, to serve
  • Lime wedges to serve
Thai Style Prawn and Corn Cakes

Thai Style Prawn and Corn Cakes


Method

  1. Place the eggs, flour, garlic, caster sugar, fish sauce, red curry paste, half the corn kernels and half a teaspoon each of sea salt and freshly ground black pepper in a food processor. Process to a puree.
  2. Add the chopped spring onions,fresh coriander, minced prawns and the remaining corn kernels and stir well to combine.
  3. Heat the oil in a non-stick frypan over medium-high heat
  4. Working in batches, drop heaped tablespoons of the batter into the pan and cook for 2-3 minutes on each side until golden. Keep warm while you make the remaining fritters.
  5. Stack the fritters on plates and drizzle with sweet chilli sauce, serve the lime wedges on the side.
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