I made these babies for dinner last night, and Jake and I were both really impressed with them.
Ingredients
Prawn Patties:
1/2kg of Green Prawns (Tails removed)
1 handful of Coriander (Roughly chopped)
1 Shallot or 1/2 a Red Onion
1-2 Cloves of Garlic (finely chopped)
1 Egg White
A good pinch of salt
Asian Slaw: (Be sure to make the Slaw before cooking your Patties)
1/4 Cabbage (Very finely sliced - You can use white, red or wombok)
1 Baby Cos Lettuce (Very finely sliced)
1/2 Red Onion (Finely sliced)
1/2 Cucumber (Sliced into half moons)
2 Carrots (Cut into Matchsticks)
Herbs - I used Coriander, Vietnamese Mint, Mint, and Perilla
Dressing:
Primal Approved Mayonnaise:
1 Egg
1 tsp Dijon Mustard
1Tbs Apple Cider Vinegar (Unfiltered)
Cold Pressed Light Extra Virgin Olive Oil
Juice of 1 Lemon
Juice of 1 Lime
Dash of Fish sauce (optional)
Dressing Method:
- Place egg, mustard and vinegar in food processor and blend for 30 secs, with the motor still running slowly drizzle in olive oil, when you have your desired thickness stop adding oil (Make it a little thicker, because your lemon and lime juice will thin it down more)
- Add lemon jucie, lime juice and fish sauce, blend once again to combine.
Patties Method:
- In a food processor but 3/4 of your Prawns, Red Onion (or Shallot), Garlic, Coriander, and Egg white, and Salt.
(If you don't have a food processor, just chop all ingredients as small as you can, and Mix)
- With the remaining Prawns I chopped by hand so I have different texture of Prawns in my patties. You don't have to do this, you can blend all of your prawns if you want a smoother texture patty.
- Then stir chopped Prawns through your mixture
- Heat a non-stick pan on high (Non-stick is pretty important, for these delicate patties). Now being Primal, we aren't meant to use Canola or vegetable oils. So I used Coconut oil and and dash of olive oil in my pan. The Patties should only take a couple of minutes each side depending on thickness.
- Place all your salad ingredients into a bowl
- Don't forget your beautiful herbs, add enough dressing just to coat your salad (not drown it). If you have left over dressing, using it as a dipping sauce for your Patties, that's what I did. Yummo!!
I adapted the recipe from The Primal Blueprint Cookbook.
Primal Prawn Patties with Asian Slaw
Ingredients
Prawn Patties:
1/2kg of Green Prawns (Tails removed)
1 handful of Coriander (Roughly chopped)
1 Shallot or 1/2 a Red Onion
1-2 Cloves of Garlic (finely chopped)
1 Egg White
A good pinch of salt
Asian Slaw: (Be sure to make the Slaw before cooking your Patties)
1/4 Cabbage (Very finely sliced - You can use white, red or wombok)
1 Baby Cos Lettuce (Very finely sliced)
1/2 Red Onion (Finely sliced)
1/2 Cucumber (Sliced into half moons)
2 Carrots (Cut into Matchsticks)
Herbs - I used Coriander, Vietnamese Mint, Mint, and Perilla
Dressing:
Primal Approved Mayonnaise:
1 Egg
1 tsp Dijon Mustard
1Tbs Apple Cider Vinegar (Unfiltered)
Cold Pressed Light Extra Virgin Olive Oil
Juice of 1 Lemon
Juice of 1 Lime
Dash of Fish sauce (optional)
Dressing Method:
- Place egg, mustard and vinegar in food processor and blend for 30 secs, with the motor still running slowly drizzle in olive oil, when you have your desired thickness stop adding oil (Make it a little thicker, because your lemon and lime juice will thin it down more)
- Add lemon jucie, lime juice and fish sauce, blend once again to combine.
Patties Method:
- In a food processor but 3/4 of your Prawns, Red Onion (or Shallot), Garlic, Coriander, and Egg white, and Salt.
(If you don't have a food processor, just chop all ingredients as small as you can, and Mix)
- Now Pulse or Blend your mixture, depending how fine you want your mix.
- With the remaining Prawns I chopped by hand so I have different texture of Prawns in my patties. You don't have to do this, you can blend all of your prawns if you want a smoother texture patty.
- Then stir chopped Prawns through your mixture
- Wet your hands (this will stop the mixture from sticking) and make Patties. I went for larger patties, but you could also make smaller ones for an entree or appetiser.
- Heat a non-stick pan on high (Non-stick is pretty important, for these delicate patties). Now being Primal, we aren't meant to use Canola or vegetable oils. So I used Coconut oil and and dash of olive oil in my pan. The Patties should only take a couple of minutes each side depending on thickness.
- Place all your salad ingredients into a bowl
- Don't forget your beautiful herbs, add enough dressing just to coat your salad (not drown it). If you have left over dressing, using it as a dipping sauce for your Patties, that's what I did. Yummo!!
- Arrange on the plate, and gobble up while still warm :)
