Thai Style Prawn Cakes

Drogo

Servings

3-4

Prep Time

5 minutes

Cook Time

15 minutes

These prawn cakes couldn't be simpler to make and they really pack a punch of aromatic flavour. Traditionally, fish cakes like this would be pounded in a pestle and mortar, but this method is easier if you're in a hurry. You could try swapping out the red curry paste for green, or serve these with sticky rice to make a more substantial meal.

Makes 15-20.


Thai Style Prawn Cakes

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