Grilled Prawns with Cassava Root Cake and Chili-Lime Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in under an hour. Succulent grilled prawns paired with crispy cassava root cake and a bright chili lime glaze create a restaurant quality meal that's honestly simple enough for a weeknight dinner. What I love most is how cassava root provides sustained energy through its complex carbohydrates, making this not just delicious but genuinely nourishing. The beauty of this recipe is its speed and affordability, since these humble ingredients deliver impressive flavor without breaking the bank or keeping you stuck in the kitchen.
Ella x
Ingredients
- ¾ kglarge prawns(peeled and deveined)
- ¾ kgcassava root(peeled and finely grated)
- 3 tablespoonslime juice
- 2red chili peppers(minced)
- 4garlic cloves(minced)
- 5 tablespoonsolive oil
- 2 tablespoonshoney
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh cilantro(chopped)
- ½white onion(finely diced)
- 1egg
Detail level
Instructions
- 1
Prepare the chili-lime glaze by whisking together lime juice, minced red chili, minced garlic, 2 tablespoons olive oil, and honey in a small bowl. Set aside to infuse flavors.
Tip: Make the glaze ahead of time for deeper flavor development.
- 2
In a large bowl, combine grated cassava with diced white onion, beaten egg, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix thoroughly until the cassava holds together.
Tip: Squeeze excess moisture from grated cassava using a clean kitchen towel for crispier cakes.
- 3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Form cassava mixture into 8 patties and fry for 4-5 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
Tip: Don't move the patties too early; let them develop a golden crust before flipping.
- 4
Pat the prawns dry with paper towels and season with remaining salt and pepper. Preheat grill to high heat (450°F) and oil the grates well.
Tip: Dry prawns ensure better caramelization and prevent sticking on the grill.
- 5
Brush prawns lightly with 1 tablespoon olive oil. Place on hot grill for 2-3 minutes per side until they turn opaque and develop char marks. Avoid overcooking.
Tip: Prawns cook quickly; watch carefully to prevent rubbery texture.
- 6
During the last minute of grilling, brush prawns generously with the chili-lime glaze on both sides, allowing it to caramelize slightly.
Tip: Add glaze near the end to prevent burning and preserve the bright citrus flavor.
- 7
Arrange cassava cakes on serving plates and top with grilled prawns. Drizzle any remaining glaze over the prawns and garnish with fresh cilantro.
Tip: Serve immediately while the prawns are hot and the cassava cakes are still crispy.
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