Prawn Cakes with Peanut and Lime Dipping Sauce

I must say I am a big fan of My Kitchen Rules (MKR) cooking reality show. In the most recent MKR Australia show, the one and only team from Malaysia and Singapore, Eva and Debra competing with 3 other finalists to win the MKR title. Eva and Debra entered into sudden death round for 3 times but amazingly they survived! The dishes that they prepared using simple ingredients always win the judges heart. I reckon the taste must be incredible. Here is one of the scrumptious recipes that I would like to try. Yummy! *drooling*

Ingredients
·         250g white fish fillets, roughly chopped
·         500g green prawns, peeled, deveined, roughly chopped
·         2 tbs fish sauce
·         1 tsp rice flour
·         1 egg
·         2 spring onions, thinly sliced
·         4 kaffir lime leaves, spine removed, roughly chopped
·         2 tbs vegetable oil
·          
RED CURRY PASTE
·         2 tsp coriander seeds, roasted
·         1 tsp cumin seeds, roasted
·         2 tsp white peppercorns
·         ½ tsp ground mace
·         15 dried red chillies, soaked in hot water for 30 minutes, deseeded, roughly chopped
·         2 eschalots, roughly chopped
·         12 garlic gloves
·         2 lemongrass stalks, white part only, thinly sliced
·         1cm-piece galangal, chopped
·         4 coriander roots, chopped
·         1 tbs finely grated lime zest
·         2 tsp salt
·         2 tsp shrimp paste, roasted

PEANUT & LIME DIPPING SAUCE
·         110g (½ cup) caster sugar
·         2 limes, juiced
·         2 tbs fish sauce
·         1 long red chilli, thinly sliced
·         ½ Lebanese cucumber, deseeded, finely diced
·         2 tbs finely chopped roasted peanuts

Method
1.      To make curry paste, Using a mortar and pestle, grind coriander, cumin and peppercorns to a paste. Place in a small food processor with remaining ingredients and process until a smooth paste forms. Set aside.
2.      Place fish, prawns, reserved curry paste, fish sauce, flour and egg in a food processor. Process to combine, then transfer mixture to a bowl. Using a large metal spoon, mix in onion and lime leaves.
3.      Using wet hands, divide mixture into 12 equal portions, then shape each into 1cm-thick patties.
4.      Heat oil in a medium frying pan over medium heat. Cook patties, in batches, for 2-3 minutes on each side or until golden. Remove with a slotted spoon and drain on paper towel.
5.      To make dipping sauce, stir sugar and 60ml (¼ cup) water in a small saucepan for 1-2 minutes or until sugar dissolves. Cool, then stir in remaining ingredients.
6.      Serve prawn cakes with dipping sauce to the side.


Image and recipe courtesy of MKR Australia