Primal Prawn Patties with Asian Slaw

I made these babies for dinner last night, and Jake and I were both really impressed with them.

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 :)

Primal Pulled Pork Salad

Just made this for lunch, showed it off on Instagram and now I've got recipe requests.

First and foremost I must give credit where it is due, I grabbed the Pulled Pork recipe and the BBQ Sauce recipe from the Primal Blueprint Cookbook, by Mark Sisson and Jennifer Meier. You can find a copy here.

Pulled Pork Recipe:
1 Tbs of Olive Oil
1.5-2kg Pork Shoulder (Bone in or out)
1 small onion
1/2 cup Tomato Sauce (I used the homemade Paleo Ketchup)
1 cup of Water
1/3 cup of Vinegar
1 tsp salt
1 tsp Celery seed (I used Celery Salt)
1/2 Tsp Nutmeg
1 Bay Leaf

- Honestly I think you could play around with the spices, to your taste

1) Brown meat on all sides in olive oil over Medium-Med High heat.

2) While meat is browning,combine remaining ingredients and stir to mix well.

3) Remove from heat and put everything into a dutch oven or casserole dish that has a lid

4) Cover with lid and bake at 160c for at least 2.5 hours, 3 if your shoulder has a bone.

5) Check halfway through to make sure there is plenty of liquid. I turned my shoulder over with an hour to go.

6) Remove from oven, grab to forks and start shredding the meat off, if this is not happening easily then put it back in the oven for at least another 30 mins.

Shred all the meat and put it in a bowl

Now for the Slaw (Salad)

I used:

1/4 of a Cabbage (Sliced very thinly - You could use Red cabbage which would look really pretty)

1/2 Red onion ( Sliced thinly)

1/2 Cucumber ( Half moons)

1 Tomato (Cut into thin wedges)

1 Avocado (Peeled and sliced thinly)

1 handful of Coriander

Dressing:

Primal approved Mayonnaise

Juice from 1 Lemon

Juice from 1 Lime

- Mix together

1) Toss salad with just enough dressing to coat, not to drown the slaw

2) Place Salad on plate, top with shredded Pork, then top with a lovely BBQ Sauce, Preferably Primal friendly. You can find the recipe HERE