Balinese Fish And Prawn Cakes
Serves: 6 (about 20 patties)
Ingredients
500 grams boneless firm-fleshed white fish
250 grams shelled green prawns
4 tblsp Basa Genep
¼ cup finely chopped shallots
1 tsp minced fresh garlic
1 tsp minced fresh ginger
2 tsp salt
1 egg white
2 tblsp chopped fresh coriander
clarified butter or oil to pan-fry
250 grams shelled green prawns
4 tblsp Basa Genep
¼ cup finely chopped shallots
1 tsp minced fresh garlic
1 tsp minced fresh ginger
2 tsp salt
1 egg white
2 tblsp chopped fresh coriander
clarified butter or oil to pan-fry
Fragrant Balinese flavours make these cakes a bit special.
Method
1. Cut the fish into 3cm pieces and place in a bowl with the prawns. Add the Basa Genep, shallots, garlic and ginger and toss well. Cover and marinate for 15 minutes.
2. Transfer the ingredients to a food processor, add the salt, egg white and coriander and pulse until the mixture is well chopped but has not become a paste.
3. Mould large tablespoonfuls into about 20 even-size patties.
4. Heat sufficient butter or oil to just cover the base of a non-stick frying pan and cook the patties for about 5-6 minutes, turning once until they are golden and cooked. Do not over cook as they will become dry and tough.
5. Serve with your favourite chilli dipping sauce.
