Katsu Prawn Cakes with Wasabi Mayonnaise
Katsu is a Japanese method of cooking where meat or fish are enclosed in crispy panko crumbs and deep fried. For a healthier, easier and definitely less smelly version, these prawn cakes are enclosed in panko crumbs that have already been briefly fried in the minimum of oil and then the prawn cakes are baked. It is the same method as we used for the Mushroom Potato Cakes
The prawn cakes are equally delicious as a starter or a light lunch as well as a make ahead canape.
Ingredients - makes 20
200g uncooked prawns
1-2 spring onions, chopped
1 clove garlic, mashed
1 tbsp finely chopped parsley
1 egg white.
1 tbsp cornflour.
Zest of 1 lemon
75g panko crumbs
1 egg, beaten
2 tbsp flour
1 tbsp vegetable oil
For the wasabi mayonnaise
1 tsp wasabi
3 tbsp mayonnaise
To make the fried crumbs, brush a non stick frying pan with 1 tsp vegetable oil and heat. Sprinkle in the panko crumbs and trickle the remaining oil over the top of the crumbs. Cook on a medium heat until the crumbs are golden in colour. Season. Spoon onto a plate to cool.
Wash and dry prawns and tip half into food processor with the spring onion, parsley and garlic and combine to make a rough paste.
Add egg white and cornflour and pulse. Add remaining prawns and pulse.
With wet hands make small balls - this is messy.
Dip balls into flour, then the beaten egg and then the fried crumbs. This is even more messy!
Chill the coated balls for at least 1 hour, but they can stay in the fridge for several hours.
Heat oven to 190°c
Line baking sheet with parchment.
Spray katsu prawns lightly with oil and cook for 8 minutes. Turn over and cook another 4 minutes.
Serve with wasabi mayonnaise.
For the mayonnaise
Mix the mayonnaise and the wasabi together. Add more wasabi if you like a hotter mayo.