These prawn cakes are inspired by Thai style fish cakes and are pungent with fresh flavours of coriander and chilli, with a hint of coconut. These would make an excellent starter for a Thai banquet or can be equally delicious as a canapé, nibble or light lunch. Sweet chilli sauce is great for dipping, but you could also make your own dip by mixing some chilli oil with a little soy sauce for something more savoury. It is important to make sure they are completely cooked through before serving, make sure they are firm and piping hot in the middle.
- 400g raw king prawns
- 120g breadcrumbs
- 20g fresh root ginger
- 20g garlic
- 25g desiccated coconut
- Juice of 1 lime
- 1tbsp fish sauce
- 1tbsp sugar
- 1 fresh green chilli, sliced
- Handful fresh coriander
- 4tbsp vegetable oil
Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 4
Place all ingredients in a food processor and blend until smooth. If too liquid add more breadcrumbs.
Allow to rest for 10 minutes before making into small patties.
Heat 4tbsp vegetable oil in a frying pan to a medium/high heat.
Fry for 4 minutes on each side, being careful not to burn.
When golden brown transfer to a baking tray and finish in the oven for 10 minutes to ensure cooked through. Serve with some sweet chilli sauce as a dip.
Top tip for making Chilli, coriander and coconut prawn cakes
You can swap the prawns for some white fish for a spicy fish cake.