Prawn Cakes, Again

I've started adding Louisiana style hot sauce to the batter. It works well. In addition, I now fry in a combination of bacon grease and coconut oil. The ginger is a good addition.

Green Onion and Fermented Ginger

Last week's prawn cake variation was fresh green onion and lacto-fermented ginger added to the batter. Yum. Also, I'm frying in a blend of coconut oil and bacon grease. It's a thumbs up from the Vintner. I even got to taste some this time. Good stuff from our kitchen these days - I'm making the prawn cakes weekly, now.

As one might see over at the Cottage, I'm beginning to follow a liturgical calendar. I've been progressing towards this in a culinary fashion for some time, about five years. As it follows, I'm doing this less hesitatingly now that my faith is lining up in this way. Therefore, look for more fish and shellfish recipes on Fridays, and all the time during Advent and Lent, here at the Cottage's Kitchen.

Adding Ginger

Today, I'm going to add lacto-fermented ginger to our prawn cakes. We'll see how this variation works. Also, for the spice, I'm adding dried hot paprika, instead of fresh peppers. My chili pepper plants have yet to produce, and I'm at the last of last year's pickled peppers. I want to save those for another day.

Prawn Cakes

Today's recipe is a return to a favorite at the Cottage. For years, we only ever at shrimp in the form of fried prawn cakes. Then, our food processor needed a new blade, and it was too much work to do by hand (with small children underfoot.) It's still fiddly with the peeling and deveining, but I don't mind the quick pulse and then deep frying.

Again, it's another Nigella Lawson recipe from her "How To Eat". It's so simple. It's like crab cakes, but with shrimp instead of crab. That's it. I won't post her seasonings, and I experiment with them so often. It may return to a weekly treat for us. I'm not even sure if I'm going to follow the recipe today, or go out on my own flavoring twist. If it does become our weekly treat again, then I might make the flavor variations a weekly feature.