Grilled Prawns with Cassava Root Cake and Chili-Lime Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 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.