Thai prawn cakes with pickled carrot salad

Serves: 4

Time to make: 31 mins

Hands-on time: 25 mins

Ingredients

More weights & measures

500g peeled prawns, coarsely chopped

¼ cup cornflourcornstarchX

1 ½ tablespoons Thai-style red curry paste

1 egg white

⅔ cup fresh coriandercilantroX

⅔ cup fresh mint

3 spring onions, thinly chopped

75g green beans, thinly chopped

spray oil

4 teaspoons castor sugar

3 tablespoons rice vinegar

1 cup bean sprouts, trimmed

4 large carrots, peeled in ribbons

2 cups baby spinach, roughly chopped

2 teaspoons sesame seeds, toasted

3 cups cooked brown rice

1 lime, cut in wedges

Instructions

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1 Place prawns, cornflour, curry paste, egg white and half the coriander and mint in a food processor. Process until combined. Transfer to a bowl. Stir in onions and beans.

2 Spray a large frying pan with oil and place over a medium-high heat. Spoon quarter-cupfuls of mixture into pan. Cook cakes in batches for 2-3 minutes each side or until golden and cooked through (makes 12 cakes). Transfer onto a plate lined with a paper towel.

3 Meanwhile, mix 2 tablespoons boiling water and castor sugar in a small bowl, stirring until sugar dissolves. Stir in vinegar. Transfer to a large bowl. Add sprouts, carrots, spinach, seeds and remaining coriander and mint. Toss gently to combine. Serve prawn cakes with carrot salad, rice and lime wedges.

Variations

Any Thai-style curry paste can be used. Try one that suits your ‘heat’ tolerance. Red and green are the hottest.
Make it gluten free: Check cornflour and curry paste are gluten free.

Nutrition Info (per serve)

Calories 428 cal

Kilojoules 1790 kJ

Protein 27 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 65 g

Sugar 12 g

Dietary fibre 8 g

Sodium 810 mg

Calcium 360 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.