Prawn Rissoles and Sweet Tomato Dipping Sauce

Ingredients:

• Prawn Rissoles:
• 250 grams prawn meat (without shells)
• 1/3 zucchini
• ½ carrot
• 1 medium red onion
• 2 tsp salt
• ½ cup fresh basil
• ½ cup fresh parsley
• 400 grams breadcrumbs
• 4 eggs
• Tomato Dip:
• 2 tbsp Olive oil
• 1 can of tomatoes (diced)
• Pinch of dried chilli flakes
• ½ red onion
• ¼ Sundried tomatoes
• 1 tbsp Soy sauce
• ½ tsp Oyster sauce
• 1 tbsp Paprika
• 1 red capsicum
• 1 tsp cinnamon
• 2 tsp sugar

Method:

Method for Rissoles:

1. In a large mixing bowl mix finely diced prawn meat with grated carrot and zucchini. Also add chopped basil, parsley, finely diced onion and breadcrumbs to dry mix.
2. Mix dry mix with 4 eggs. Add more breadcrumbs if the consistency is too soft.
3. Pat the rissoles into shape (approx 7cmx3cm).
4. Preheat frypan with olive or vegetable oil.
5. Cook rissoles till both sides are golden colour.

Method for Tomato Dipping Sauce:

1. In a small pan heat oil and add finely diced onion and red capsicum. Cook onion and capsicum till sautéed and soft.
2. Add a pinch of chilli flakes, soy sauce, oyster sauce, paprika and sundried tomatoes. Cook until all spices are heated through.
3. Pour 1 can of diced tomatoes into the pan and then bring to boil and simmer.
4. Finally add sugar and cinnamon and simmer until sauce thickens.
5. Add more sugar if a sweeter sauce is desired.
6. In a small pan heat oil and add finely diced onion and red capsicum. Cook onion and capsicum till sautéed and soft.
7. Add a pinch of chilli flakes, soy sauce, oyster sauce, paprika and sundried tomatoes. Cook until all spices are heated through.
8. Pour 1 can of diced tomatoes into the pan and then bring to boil and simmer.
9. Finally add sugar and cinnamon and simmer until sauce thickens.
10. Add more sugar if a sweeter sauce is desired.