Almond-Crusted Prawns Cakes with Lemon Soy Mayonnaise

Ingredients for Almond-Crusted Prawns Cakes with Lemon Soy Mayonnaise

• 180ml mayonnaise

• 1 1/2 colheres de chá de molho de soja

• 1/2 teaspoons finely grated fresh lemon zest

• 1 colher de chá de suco de limão fresco

• 1/4 teaspoons hot sauce, or to taste

• 1 bacon slice, chopped

• 350g large prawns in shell (21 to 25 per lb), peeled and deveined

• 1 slice firm white sandwich bread

• 60ml milk

• 120ml chopped spring onions (about 4)

• 2 colheres de sopa de coentro fresco picado

• 2 colheres de chá de amido de milho

• 3/4 colher de chá de sal

• 1/2 colher de chá de açúcar

• 1/4 colher de chá de pimenta preta

• 475ml sliced almonds (170g)

• 45ml de óleo vegetal

• Garnish: lemon wedges and fresh coriander leaves

Stir together all mayonnaise ingredients in a small bowl. Chill until ready to serve.

Pulse chopped bacon in food processor until finely chopped. Pat prawns dry, then add to bacon and pulse just until prawns is coarsely chopped (do not purée). Soak bread in milk in a shallow bowl until very soft, about 30 seconds. Add wet bread to prawns mixture, discarding any remaining milk, and pulse until just combined.

Transfer prawns mixture to a bowl, then stir in spring onions, coriander, cornflour, salt, sugar, and pepper until combined well.

Spread almonds on a large plate. Using a 1/4-cup measure, drop 1 mound of prawns mixture onto almonds. Sprinkle almonds over prawns mound to coat, gently pressing to form a (3 1/2-inch) cake (1/3 inch thick). Transfer cake to a wax-paper-lined baking sheet. Make 7 more cakes in same manner, transferring to baking sheet. Discard any remaining almonds.

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 4 cakes, turning over once and rotating for even browning, until almonds are golden and cakes are just cooked through, 4 to 6 minutes total. Transfer to a paper-towel-lined plate and keep warm, loosely covered with foil. Discard any almonds left in skillet, then add remaining tablespoon oil and cook remaining 4 cakes in same manner. Serve warm, with lemon soy mayonnaise.

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