Saturday, 27 June 2009

Prawn Cakes with Saffron Bulgur and Salad

Recipe Ingredients: (Enough for 4)
  • 200grs large prawns (puréed)
  • 150grs cooked potato (puréed)
  • 300grs Bulgur Wheat (medium)
  • 1 egg (yolk to one side, whipped white to another)
  • 1 Gem Lettuce (well crispy separated into leaves)
  • 1 onion (finely chopped)
  • 1/2 half a red pepper (finely chopped)*reserve a little for decoration*
  • 2 garlic cloves (minced)
  • 1 piece ginger (minced)
  • 1 soup spoon of turmeric + 3 strands saffron
  • 1 pinch chilli powder
  • seasoning (salt and pepper)
  • oil to fry
  • some olive oil

One more easy to prepare recipe, that is tasty wholesome and easy on the waste line. Mix the potato purée and prawn purée with the egg yolk and some seasoning, after well mixed add the whipped egg white, and mix this well too, to form a paste. Place the oil on a pan or fryer, and to form the cakes you use two spoons, and scoop from spoon to spoon which will for the cake which you will then drop into the very hot oil, cooking them on both sides until golden brown (see picture). After they are cooked put them on a plate containing several kitchen towels to remove excess oil.

The accompaniment is bulgur, which is cooked just in boiling water as you would do rice, placing in the water a little oil and some salt, it will cook in around 10-12 minutes, then you drain it and pass through it while draining some boiling water to remove starch. The grains will be well fluffy.

While it's draining, put a wok on the fire (or large frying pan) with a little olive oil, once hot add the onion, pepper, garlic, ginger and seasoning once golden golden add the turmeric and saffron as well as the chilli powder, stir for around 1-2 minutes, then add a little water like 1/3 of a glass,cook a further 1 minute and then add the drained bulgur, turn the heat off and mix it really well so that the whole flavour infuses it.
Then is just a matter of arranging this light meal on a plate, you can do it as it is shown in the picture or use your own ideas. I used some strips of red pepper to decorate the bulgur, and used the larger gem lettuce leaves to bed the prawn cakes, and with the remaining leaves I shredded them added a few bits of tomato & grated carrot, and drizzled them with balsamic vinegar and some olive oil.

Was delicious. hope you enjoy this summer meal.

I was awarde this special token by my dear friend Kim From the blog Ordinary Recipes Made Gourmet she is a great friend, and normally i don't accept tokens as I just don't have the time required to post them and to attribute to deserving blogs.

Also, like her I feel I would be fair to just select a few of my friends foodies as all that visit me I feel deserve tokens like this one, so I am not passing it around as all of you are deserving of it. But I am linking back to the person that gave it to me, as she deserves it. She is fun to talk to, full of energy and helpful, her foods are full of quality even when she makes simple or classic foods. I suppose that is her motto anyway, she tries hard to succeed and I feel she deserves to have success, she has this Amazon Store you should visit.


Chef E said...

Oh my gosh Rico, that looks amazing and I want a plate right now!!! I am telling you...I have to hire a house boy that can cook like you! I mean that in a good way too...

Anonymous said...

And in English too! Hurray better get me some prawns! :)

Donna-FFW said...

These prawn cakes look absolutely delicious!! I love the coating. The salad that you made pairs so well.

Ricardo said...

Many thanks to all here, for your generous comments and visit:

Chef E, I loved your comment and I know what you mean lol, thank you so much, kisses :) xx

Ruth, Cheers for your comment and visit, I will put most if not all the recipes in English too. cheers kisses :) xx

Donna-FFW, thank you so much appreciated visit and comment. Cheers :) xx

Anonymous said...

Rico, was looking at your bifinhos de peru recipe. My Portuguese step-mum cooks these amazing turkey breasts and I have no idea how she does it (she wont disclose the secret ingredients lol). Do you know what the traditional seasoning is for turkey steaks before frying them?

Anonymous said...

Prawn cakes look excellent and saffron bulgur sounds like a perfect accompaniment! A great summer meal!

FoodTravelDiva said...

You inspire me Rico...if I had an award to give you it would be for the most inspiring food blogger. Keep it up!

FoodTravelDiva said...

I just realized it's you bad Rico!

The Duo Dishes said...

Mmmmmm prawns! Oh so delicious.

Teanna said...

That looks so delicious! The prawn cakes are to die for!

Christelle said...

Hummm! I can smell the saffron from, here!!!!

Ricardo said...

Many thanks to all my dear friends:

Ruth, the seasoning does vary from person to person, but in essence mainly is a lot of garlic about two cloves per steak, seasoning a bayleaf for each side of the steak and enough white wine to cover them...marinade for a min of 1 hour) but more is better. Gave you some more info on your blog. Cheers :) kisses. xxx :)

5 Star, thanks my friend, yes perfect for summer as was light, not greasy, and quite tasty. cheers :) kisses xxx

Food T D, yeah it is me singing sorry!! hehe!! thank you so much for your kind words, I love to inspire others as much as I love being inspired. kisses :) xxx

Duo Dishes, glad you like prawns , me too I love'em kisses :) xx

Teanna, yeah prawn cakes very nice and light not greasy at all. thanks kisses :) xx

Christelle, was really tasty the saffron, and the colour ...well you can see. cheers !! xxx kisses

Anonymous said...

Just got it! Wow wow wo, many thanks! x

Sophie said...

What a lovely yet so versatile vegetarian dish!
Excellent flavours!!
I totally dig it!
This meal is excellent in the hot summer!

Ricardo said...

Thank you so much Ruth, Is always a pleasure to help. kisses :) xx

You're lovely Sophie, thanks for the comment and yes is vegetarian for those vegetarians that like fish, as there are many kinds, my wife is one that too likes fish and is a vegetarian, a very light and tasty meal , hope you have the time to make it is lovely. kisses :) xxx

Kim McDougal, Ordinary Recipes Made Gourmet said...

I understand Rico and I'm not offended at all! It took awhile for me to post my response as that was the first time I had received the token! We're all busy bloggers! :D
I appreciate your friendship!

Ricardo said...

Thanks for your understanding, is not that I don't want to do it but I avoid, as I don't think is fair on other blogs I like and don't get the stamp, but mostly because I don't really have the time, with having the comments already to make posting. Making sure my friends don't feel ignored I just can't...I am however flattered and very proud to have been nominated by you and you are a great chef. kisses :) xxx

Jimmy said...

How it can be a cake without adding sugar too it..??? Will definately try it..The picture of this delicacy shared by you is mouth-watering. Hope it would be the same in taste too..

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Hi my name is Rico (short for Ricardo) will regularly add more food content to this blog, all my recipes are tried and tested, as I make them and eat them as well as my family, so I wouldn't give you something that is not good.

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