Prawn Cakes with Lemon Yogurt Dip

December 27th, 2010 § 0 comments

This is an easy, low-fat prawn cake. Just mix everything together, pan-frying and ready.

It isn’t used mashed potatoes or eggs as a binder. Great for a big prawn fan like me.



— Prawn Cakes with Lemon Yogurt Dip  (Serves 2)—

160g raw prawns, peeled

2 tablespoons spring onion, finely chopped

1 teaspoon ginger, finely chopped

2 tablespoons flower

2 tablespoons corn flower

1 tablespoon white wine

1/4 teaspoon salt

A pinch of black peper


— for the Lemon yogurt dip —

3 tablespoons plain yorgurt

2 tablespoons mayonnaise

1/2 tablespoons lemon juice

A pinch of salt


Coarsely chop the peeled raw prawn.

Place all the ingredients (prawn, spring onion, ginger, flower, corn flower, white wine, salt and paper) in a medium bowl and mix well with a hand.

Heat some oil in a frying-pan on a medium heat.

Wet your hands with water and shape the mixture into 2 balls. Put the mixture balls on a frying-pan and flatten each ball to make round flat cakes.

Pan-fry for 3 minutes on each side, letting them get golden and cooked through.

Mix well all the ingredients of Lemon yogurt dip in a small bowl.

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