Friday, June 22, 2007

Prawn Cakes with Sweet Garlic or Tartar Sauce

Prawn Cakes with Sweet Garlic or Tartar Sauce

This is another quick and easy snack for the bachelors . Delicious to the extreme. It goes well with sweet garlic sauce or mustard sauce but I prefer the former. This also serves as an excellent side dish for noodles and can play a vital role in enhancing the taste of port wine - matured over a few years. For people who lack the courage of hot sauces - tartar sauce would be the best - but you need to find the recipe elsewhere or wait for some other post in future. And for those who hate to maka a sauce - you can buy sweet garlic or use tabacso.


Medium - de-veined clean Prawns - 500 grams ( Buy the frozen ones - its a pain to clean them)
Two medium onions - chopped
Six cloves of garlic - finely chopped
Fresh Coriander leaves - finely chopped - two table spoon
Two green chillies - finely sliced (with scissors)
Two eggs - as it is.
Three sliced breads - you heard correct.
Two cups cornflakes - hand crushed
Salt - to taste.
White Oil - for frying.


Soak the breads in water for 5 seconds - gently sqeeze out water - tear them and drop them in a blender. The prawns should have as little water as possible. Drop everything else in the blender except cornflakes. Crack the eggs and also drop it in the blender. Add salt to taste.

Blend it till the mixture is smooth - take it out in a foil and arrange small potions - 8 - 10 in a plate. Sprinkle the crushed cornflakes - turn them and sprinkle other side also. Heat oil and use a flat spatula to drop them and turn them till brown. Remove and keep aside. For the superfluously health conscious - you may bake it also in a micro wave without adding any oil till brown - you need to turn it thrice while baking.

The sweet garlic sauce


1/2 cup rice vinegar
1/4 cup sugar
1/2 cup honey
1/4 cup water
6 garlic cloves, thinly sliced
Red pepper flakes - one table spoon
Red chilli sauce/paste - one table spoon

Mix everything in a small saucepan and bring to simmer over medium heat while stirring to dissolve the sugar. Once the sugar is dissolved cool it to room temperature - you can do this the earlier day also. In absence of rice vinegar - use table vinegar - which is light brown in color.

Tartar Sauce - Tartar sauce goes well with any fried fish preparations - a lot of people use olive and pickles - but this is the purest form of tartar sauce.


1 cup mayonnaise
One small onion, grated
Parsley - one table spoon grated
Capers - one tablespoon grated
Lime juice or lemon juice
Garlic salt - one tea spoon ( if u cannot get used one fat clove of garlic - sliced superfine or paste and 1/4 spoon of salt)
Mustard Powder/Paste - one tea spoon.

Take a deep breadth and mix everything thoroughly - keep aside - you may have it instantly or later.

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