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).