It’s starting to look like 2019 is going to be a pretty expensive year. Not only have we got a major family holiday to Florida for my parents 45th wedding anniversary planned: Daniel’s sister is also getting married and obviously we both want to be fully involved in all stag and hen celebrations, so we’ve had to put a plan in place for some major money saving!
When Sunday night (the end of our working week) comes around neither Daniel or myself can be bothered to cook so we do usually order some sort of takeaway whether it’s a full on meal or just some spring rolls to go with some homemade noodles. However recently I’ve been trying to think of fun, healthy and budget friendly ways to get that takeaway feeling at home to save the pennies and keep our waist lines in check.
Check out these Thai prawn cakes…dyl-icious, healthy and sooo much cheaper than a takeaway. Any left overs can be frozen and then cooked up in a matter of minuets with no need for defrosting!
Ingredients – Makes around 12 Thai prawn cakes
- 150g raw king prawns
- 55g (1/2cup) finely diced green beans (sweetcorn works great as an alternative)
- 35g (1/2cup) diced spring onion
- 2 tbsp Thai red curry paste
- 1 large egg
- 1 tbsp flour (use whatever your diet requires)
- 2 tbsp of oil for frying
Place all the ingredients except the the oil in a blender and roughly blitz creating a thick paste before putting the mixture in the fridge for at least 30 mins.
Heat 1tbsp of oil in a frying pan over a medium heat. Once hot add 1 heaped tbsp of prawn paste at a time into the frying pan.
With a damp finger flatten the paste down to about 1/2″thick.
Cook for around 2-3 minuets each side until the cakes are golden brown on each side and cooked throughout.
Serve with your favorite sweet chili sauce…dyl-icious!!!
If cooking these bad boys from frozen place in the oven at 175°c for 15-20 mins or until piping hot…dyl-icious!