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.
Shrimply!
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— 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
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— for the Lemon yogurt dip —
3 tablespoons plain yorgurt
2 tablespoons mayonnaise
1/2 tablespoons lemon juice
A pinch of salt
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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.
Teriyaki sauce is a popular Japanese sauce and it’s easy to make.
The only problem is you have to make an effort to go to an Oriental grocery and get some special ingredients if you don’t live in Japan.
No. I don’t want to make a long journey to get them on a freezing cold day like today…
So, here is the easiest way to make the new Teriyaki sauce. Only 3 simple ingredients; honey, soy sauce and sake. It tastes good as traditional Teriyaki sauce.
And then, it takes only 10 minutes to make this Teriyaki fish dish.
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— Honey Teriyaki Swordfish (Serves 2) —
2 swordfish steaks
1 tablespoon honey
2 tablespoons soya sauce
2 tablespoons sake (rice wine)
A pinch of salt
Vegetable oil
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Mix the honey, soy sauce, sake together in a small bowl and set aside.
Sprinkle a pinch of salt evenly over the swordfish.
Heat the vegetable oil (just a little bit) in a frying-pan, place the swordfish over medium heat, fry for few minutes on each side until almost cooked.
Turn down the heat to low. Pour over the mixed sauce on the swordfish, cook for 1–2 minutes until the sauce being to bubble, then turn over the fish and cook for 1 minutes (be careful not to burn the sauce!)