Prawn cakes with yoghurt honey lemon peel dip
Prawn cakes with yoghurt honey lemon peel dip

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, prawn cakes with yoghurt honey lemon peel dip. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Prawn cakes with yoghurt honey lemon peel dip is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Prawn cakes with yoghurt honey lemon peel dip is something which I’ve loved my whole life.

The tangy flavor of lemon and Greek yogurt combined with sweet honey make a perfect Honey and Lemon Dip to serve with strawberries. In small bowl combine yogurt, sour cream, ginger, honey and lemon juice; blend well. In a small bowl, combine yogurt, sour cream, ginger, honey and lemon juice; blend well. Serve with assorted fresh fruit such as whole strawberries, pineapple chunks, seedless grapes, melon wedges and apple, pear or banana slices.

To begin with this recipe, we have to first prepare a few ingredients. You can have prawn cakes with yoghurt honey lemon peel dip using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Prawn cakes with yoghurt honey lemon peel dip:
  1. Take 100 gm Prawns
  2. Prepare 2 Chopped onions
  3. Prepare 4 cloves Chopped garlic
  4. Make ready 1/2 tsp Chopped ginger
  5. Make ready 2 tbsp Flour
  6. Prepare to taste Salt
  7. Take as needed Refined oil

Spicy Thai Mango Dipping Sauce, use Honey Mustard Dressing as a sauce (perfect prawn dipping consistency), Sweet & Sour Sauce, Lemon Cream Sauce, Creamy Dill Sauce. The ingredient list now reflects the servings specified. Dip the lemon slices in honey. Put the lemon slices and honey in an airtight glass container.

Steps to make Prawn cakes with yoghurt honey lemon peel dip:
  1. In a blender jar blend a handful of chopped onions, 100 grams of prawn, 4 cloves of chopped garlic, 1/2 teaspoon of ginger and 3 pepper corns. When the paste is smooth enough take it out and place in a mixing bowl.
  2. Now add 200 grams of chopped prawns, 2 tablespoons of flour and salt(as per your taste) to the paste and mix them well. Grease your palm with white oil and make small flat roundels of them.
  3. On a non stick pan heat 5 tablespoons of white oil and as it heats up gently place the roundels on the pan and let it turn pinkish on one side putting the oven on simmer.
  4. As one side gets cooked flip them on the other side and cook them till they turn pinkish brown. Do not over cook the cakes for best results.
  5. I used 1 cup of yoghurt for the dip and mixed 1 teaspoon of finely grated garlic, salt as per taste, 1 teaspoon lime juice, 1 teaspoon grated lemon peel, 1 teaspoon honey and mixed them well for the dip.
  6. Ready to serve and ENJOY!

Dip the lemon slices in honey. Put the lemon slices and honey in an airtight glass container. Push the lemon slices down in honey and stir from bottom to top with a clean and dry spoon every day. CHOCOLATE MOUSSE WITH CHERRIES-chocolate chips, whipping cream, cherries, sugar. RAW LEMON AND LAVANDER CAKE Pour rum over the fruit; cover and let stand overnight.

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