Recipe: Prawn Cakes

I found this recipe in an old cookbook from my Figure Competition days – I tried it out tonight with a few minor revsions, and it turned out GREAT! My picky hubby even asked for seconds 🙂 That makes it a keeper in my book!

These are kind of like a healthy non-fried, non-breaded version of Crab Cakes.

I also made roasted garlic for the very first time tonight (Yay Me!), and made some sauteed spinach w/ caramalized onion and roasted garlic – This was the perfect compliment to the Prawn Cakes!

Prawn Cakes – From Gourmet Nutrition: The Cookbook for the Fit Food Lover by Dr. John M. Berardi, Michael Williams, & Kristna Andres (with minor revisions by your’s truly)

Ingredients:

12 oz Raw & Peeled Chilled Prawn (I used HEB Wild Gulf Shrimp – Frozen, but thawed them)
1 T Olive Oil
1/4 cup Leeks, sliced
1/2 cups Mushrooms, sliced
2 Tb Coconut Milk
2 Whites
2 Cloves Garlic, Minced
Handfull of Fresh Cilantro, choped
Sea Salt to taste
Pepper to taste

Directions:
Dry any moisture from the prawns with a paper towel and return to fridge.

Saute Leeks & Mushrooms in 1 tsp of olive oil until leeks are lightly browned.

Remove mixture from pan and completely chill in fridge.

Add All ingredients, including the raw prawns, to a food processor and puree until combined but not smooth.

Preheat oven to 350. Preheat a cast iron skillet on medium heat w/ remaining olive oil.

Scoop heaping tablespoons of the mixture into your hands and form into round cakes approximately 2 inch diameter by 3/4 inch thick.

Add to Pan, leaving a little room in between each cake.

Sautee until lightly browned, flip and then brown the other side (2-3 mintues per side).

Transfer to a baking sheet and place in the oven.

Bake until cooked through (8-10 Minutes).