Prawn Patties is a traditional Trinidadian recipe for classic prawn-filed patties flavoured with tomato and green seasoning that are a traditional island snack served with hot pepper sauce. The full recipe is presented here and I hope you enjoy this classic Trinidadian version of: Prawn Patties.
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This is a classic Trinidadian dish which is very popular, given that much of the population does not eat beef. In many ways it's similar to Jamaican beef patties, but with prawns (shrimp) substituted for the beef.
Ingredients:
3 tbsp vegetable oil
1/2 small onion, finely chopped
2 garlic cloves, finely chopped
75g finely-chopped green cabbage
450g prawns, shelled and de-veined
3 spring onions, finely chopped
2 tbsp Green Seasoning
1/4 tsp hot pepper sauce
salt and freshly-ground black pepper, to taste
75g dry breadcrumbs
1 batch patty dough
Method:
Prepare one batch of patty dough according to the patty dough recipe. Whilst the dough is resting in the refrigerator prepare the filling.
Heat 2 tbsp of the oil in a frying pan and use to cook the onion for about 4 minutes, or until just translucent. Add the garlic and cook for 1 minute more before stirring-in the cabbage. Cover the pan and allow to cook gently for about 5 minutes, or until the cabbage has wilted. Remove the lid at this point and continue cooking, uncovered, until the mixture has dried.
Meanwhile, chop the prawn flesh as finely as you can then heat the remaining oil in a separate pan and add the spring onions. Fry for about 2 minutes then add the chopped prawns. When the meat begins to turn pink add the green seasoning, hot pepper sauce, salt and black pepper. Mix thoroughly then cook for about 3 minutes more. Add the breadcrumbs at this point then take off the heat and mix in a bowl along with the cabbage mixture. Set aside to cool.
Now remove the dough from the refrigerator. Roll out on a lightly-floured work surface to about 3mm thick. Cut circles about 12cm in diameter from the rolled dough then place about 3 tbsp of the prawn mixture in the centre of each circle. Brush the edges of each pastry circle with the egg mix then fold over and crimp shut with the tines of a fork.
Brush the top of each patty with more beaten egg and use the fork to prick a number of air holes in each one. Transfer to a baking tray then refrigerate for at least 20 minutes before transferring to an oven pre-heated to 210°C. Bake for about 20 minutes, or until golden brown and heated through. Serve immediately accompanied with hot sauce.
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