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Prawn fish cakes with coconut, lime and ginger
Fruit and vegetables
25g/1oz finely chopped
spring onion
1 tbsp finely chopped
fresh coriander
1 tbsp grated
garlic
1 tbsp grated
ginger
1 tbsp
onion
powder
½
lime
, zest and juice
1 tbsp
garlic
oil
4
potatoes
, preferably Chippers, peeled and spiralized on the thin setting
salt and
pepper
2
limes
, zest of 1, juice of both (to make 50ml/2fl oz)
2g chopped green
chilli
300g/10½oz ripe hass
avocado
flesh (2 large ripe
avocados
)
1
lime
, zest and juice
8g fresh
basil
, chopped
50g/1¾oz medium leaf
spinach
, wilted and seasoned with garlic oil
pickled
ginger
shavings
pea shoots
Tins, packets and jars
150g/5½oz
coconut milk
200g/7oz
mayonnaise
Cooking ingredients
1 tbsp
fish sauce
pinch
paprika
pinch
cayenne pepper
40g/1½oz fresh
breadcrumbs
150g/5½oz potato starch or
cornflour
, to coat
35g/1¼oz dashi
vinegar
3g
salt
Dairy, eggs and chilled
50g/4½oz
mascarpone
½ free-range
egg
, beaten
Meat, fish and poultry
500g/1lb 2oz extra-large raw
prawns
, heads removed, shells removed, de-veined
Other
150ml/¼ pint dashi stock
perilla leaves
marigold leaves
edible flowers
Back to recipe
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