28 medium prawns, shelled and deveined; tail shells on
cake flour
500 g sesame seeds
vegetable oil for deep frying
2 ml finely chopped horseradish
1 clove garlic, finely chopped
5 ml finely chopped capers
15 ml finely chopped fresh parsley
200 ml Mayonnaise
Cocktail Sauce: MN together the ingredients. Cover and chill.
Hold prawns by the tail, roll in flour, dip in egg and press into sesame seeds to coat evenly.
Deep fry in hot oil until golden. Pile onto a plate, garnish with lemon wedges and offer as snacks with cocktail sauce. Serves 4
Rock Cod and Prawn Cakes with Garlic Mayonnaise
If rock cod isn't available, use any fresh linefish.
500 g rock cod, skinned, filleted and cubed
250 g whole peeled shrimps, well drained on kitchen paper (weigh after shelling)
150 g potato, peeled and cubed
butter, salt, milled black pepper
1 clove garlic, crushed
15 ml wholegrain mustard
30 ml chopped fresh herbs (parsley and basil)
vegetable oil for deep frying
Coating
cake flour
seasoned toasted breadcrumbs
250 ml Mayonnaise
4 cloves garlic, crushed
15 ml finely chopped fresh parsley
Garlic Mayonnaise: Mix together the ingredients in a bowl. Cover and chill.
Cook the potato in salted boiling water until soft. Drain and mash with a little butter, and season with salt and pepper.
Heat butter in a clean saucepan and fry the onion and garlic until translucent. Add the fish and cook until about three quarters done. Flake into the onion and garlic, and mix in the mashed potato.
Fry the shrimps in butter until opaque. Set six aside; chop the rest, add to the fish mixture with the mustard and herbs, mix in the eggs, and season well with salt and pepper.
Shape into six cakes, enclosing a reserved prawn in each. Roll in flour, dip in egg, and coat with breadcrumbs. Chill for at least an hour to firm up.
To Serve: Deep or shallow fry the cakes in hot oil and serve with garlic mayonnaise. Serves 6
