Thai-Style Prawn Cakes with Sweet Chilli Dipping Sauce

Drogo
Servings

3-4

Prep Time

5 minutes

Cook Time

15 minutes

These Thai-style prawn cakes are crisp on the outside, tender in the centre and packed with aromatic flavour. Made with juicy white prawns, red curry paste and finely sliced green beans, they’re quick to prepare using a blender rather than the traditional pestle and mortar. Each golden prawn cake is served with a vibrant dipping sauce of sweet chilli, fresh lime and coriander, bringing a balance of heat, sweetness and citrus.

 

Making 15–20 cakes, this easy Thai prawn cake recipe is ideal as a dinner-party appetiser, a sharing plate or a light meal with sticky rice. For a different flavour, simply swap the red curry paste for green.

 
Golden Thai prawn cakes made with red curry paste and fresh coriander

Ingredients

  • 250g vannamei white prawns
  • 50g green beans, finely sliced into 0.5 cm slices
  • 2 generous tablespoons red curry paste
  • 4 tablespoons sweet chilli sauce
  • Juice of 1/2 lime
  • 2 tablespoons coriander leaves, chopped
  • Oil for deep frying

Directions

  1. Step 1, Combine the prawns and curry paste in a blender and pulse to a coarse paste. Fry a small piece of the mixture to check the seasoning, and add some salt or more curry paste, if necessary.
  2. Step 2, Heat oil for deep frying to a temperature of 180C.
  3. Step 3, Fry heaped tablespoonfuls of the prawn cake mixture in the oil for 2-3 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper.
  4. Step 4, Make the dipping sauce by combining the sweet chilli sauce, lime juice and coriander and mixing well. Serve with the prawn cakes.

Ingredients you'll need