Lying in bed this morning Scotty and I reminisced over our cooking triumphs the night previously (see Prawn and Corn Stuffed Zucchini Flowers and Cedar Wrapped Salmon). This brought on breakfast hunger and Scotty had a cunning plan…
Using the prawn, corn and ricotta mixture as a base (left over from the previous night), Scotty went to town creating something spectacular yet again.
PRAWN & COUS COUS CAKES
8 raw blue prawns, peeled and diced
1/4 corn cob, kernels removed
1/2 cup of ricotta cheese
1 large free-range egg
1/2 clove of garlic, crushed
1 tablespoon of continental parsley, finely chopped
1 tablespoon of fresh coriander, finely chopped
1/2 tablespoon of fresh dill, finely chopped
Salt & pepper, freshly ground
1/2 cup cous cous, uncooked
125 ml water
1 tsp butter
In a bowl mix together the ricotta, garlic, parsley, coriander, dill and egg until smooth. Add diced prawns and corn kernels then season with salt and pepper and mix till combined.
Place 1/2 cup of water in a saucepan. Add 1-2 tablespoons oil and salt to taste and bring to the boil. Remove from the hear. Stir and pour in 1/2 cup of Cous Cous. Cover and allow to stand for 2-3 minutes. Add 1 teaspoon of butter and heat again on very low heat for 3 minutes while stirring with a fork to separate the grains.
Once cous cous had coked, add to prawn mixture and mix well until combined. Using an egg ring as a molds, fill with mixture and pack well pressing down then remove from mold.
Shallow fry prawn and cous cous cakes until golden on both sides. Remove from pan, drain excess oil on paper towel and serve.
“Prawns for breakfast? That’s crazy!” I hear you say. Why don’t you try it… you might be surprised by just how right it feels!