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Thread: Tangy Prawn & Lime Polenta cakes
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5th April 2020, 01:24 PM #1
Tangy Prawn & Lime Polenta cakes
I'm a big fan of Polenta.
This is a recipe I created about 12 years ago. They are very tangy so you may decide to reduce the Lime juice a little.
Very suitable for freezing, particularly if vac packed.
Prawn Polenta cakes.jpg
These quantities will make 20x 100ml cakes (cooked volume).
Polenta mix:
Grain Polenta 450 gram Stock Fish Stock 240 ml boiling - add salt, lime juice. Spice Salt - rock 1 teaspoon Fruit Lime Juice (fresh) 100 ml Dairy Butter (marg is ok) 90 gram melted Egg 3 piece beaten lightly with the milk Dairy Milk - light 50 ml Grain Flour - Self raising 1.5 cup Prawn Mince mixture:
Seafood Prawns - cooked peeled 250 gram Finely minced. Or pan fry raw prawns. Sauce Fish Sauce 1 teaspoon Spice Black Pepper - cracked 1 teaspoon Fruit Lime zest 10 gram Oil Sesame Oil 5 teaspoon Herb Coriander Pesto 100 ml or 100 grams fresh Coriander. Sauce Ketjap Manis 3 tablespoon For the top
Seafood King Prawn meat 250 gram Raw, cut into chunky pieces Spice Sesame Seeds 1 tablespoon
1. Fine chop or mince the cooked prawns. Add Fish Sauce, Black Pepper, Lime Zest, Sesame Oil, Coriander Pesto, Ketjap Manis. Mix together and marinade overnight in the fridge. 2. Combine Polenta, fish stock mix, and lime juice in a heat proof bowl. Stand covered for 10 minutes. 3. Stir butter into polenta mixture, then egg & milk, sesame oil, prawn mince mixture, coriander, & Ketjap, then add flour. 4. Spoon 1/3 cup of mixture into a 100ml Silicon mold. Press raw prawn pieces into the top of the mixture leaving them to show through the top. Sprinkle with Sesame Seeds. Bake at 180° for 30 minutes (until they brown a little).
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