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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.8
  • Total Fat: 3.3 g
  • Cholesterol: 148.1 mg
  • Sodium: 569.9 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 16.4 g

View full nutritional breakdown of Baked Prawn and Chilli Ginger Cakes calories by ingredient
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Baked Prawn and Chilli Ginger Cakes

Submitted by: WAHZOE
Baked Prawn and Chilli Ginger Cakes

Introduction

ADAPTED from a recip in the Ainsley Harriot low fat cookbook.

Excellent book to look out for for UK members, particularly if you like spicier foods.

I have lowered the amount of chilli in this recipe and lowered the salt too.
ADAPTED from a recip in the Ainsley Harriot low fat cookbook.

Excellent book to look out for for UK members, particularly if you like spicier foods.

I have lowered the amount of chilli in this recipe and lowered the salt too.

Number of Servings: 4

Ingredients

    2 thick slices white bread, crusts removed, about 100 g (4 oz)
    250 g (9 oz) peeled raw prawns (shrimp)
    1/2 green chilli, seeded and finely chopped
    2.5 cm (1 inch) piece fresh root ginger, peeled and finely chopped
    4 garlic cloves, finely chopped
    1 tablespoon chopped fresh coriander (cilantro)
    1 teaspoon salt
    1 egg
    oil, for spraying

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Directions

Place the bread in a bowl, cover with water, soak for about 10 seconds, then squeeze out the excess water. Place the drained bread in a food processcor with the prawns, chilli, ginger, garlic, coriander, salt and egg. Pulse until well blended.

Pre-heat the oven to 200C/400F/Gas 6. Using lightly floured hands divide the mixture into 12 small cakes. Spray the oil very lightly onto a baking sheet and arrange the prawn cakes on the baking sheet, evenly spaced apart. Spray with a little oil and bake for 15-20 minutes, turning half-way through, until brown and just beginning to crisp

Serve warm with baby lettuce, rocket or watercress leaves and a bowl of sweet chilli sauce. (not included in the nutritional values)


Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.






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