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Prawn Cakes With Cucumber Relish

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Ingredients

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	400 g frozen peeled raw prawns, thawed
	1 small red chili, chopped
	1 garlic clove, crushed
	2 teaspoons grated fresh ginger
	1 egg white
	3 green onions, thinly sliced
	1/4 cup vegetable oil
	romaine lettuce, cut into wedges to serve (cos lettuce)

	1/4 cup white vinegar
	1/3 cup sugar
	1 small cucumber, seeded and finely chopped
	1 small red chili, seeded and finely chopped
	3 shallots, finely chopped

Nutritional information

147

Calories

66 g

Calories From Fat

7.4 g

Total Fat

1 g

Saturated Fat

63 mg

Cholesterol

646.3 mg

Sodium

12.3 g

Carbs

0.3 g

Dietary Fiber

9.3 g

Sugars

8.1 g

Protein

133g

Serving Size

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Prawn Cakes With Cucumber Relish

Name: Prawn Cakes With Cucumber Relish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: Asian
Ingredients: : 400; : 1; : 1; : 2; : 1; : 3; : 1/4; : 1/4; : 1/3; : 1; : 1; : 3

Features:

Cuisine:

From Recipes+, January 2012

40 min
Serves 8
Easy

Ingredients

Directions

Prawn Cakes With Cucumber Relish, From Recipes+, January 2012, From Recipes+, January 2012

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Steps

1 Done	Prepare Cucumber Relish: Place Vinegar and Sugar in a Small Saucepan Over Medium Heat, Stirring Until Sugar Dissolves. Remove from Heat and Stir in Remaining Ingredients. Cool Before Serving.
2 Done	Prepare Prawn Cakes: Pulse Prawns, Chili, Garlic and Ginger in Food Processor Until Smooth. Add Egg White and Pulse Again Until Combined. Season and Fold in Onion.
3 Done	Create Slightly Flattened Balls With Tablespoons of Mixture.
4 Done	Cook Cakes For 2 Minutes on Each Side in Oil Over Medium Heat.