Spicy Thai prawn cakes recipe

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15 min


5 min

These spicy Thai prawn cakes are full of the flavours of chilli, garlic and lemongrass, with none of the fuss – the red curry paste does all the work for you. Try serving them with stir-fried vegetables, lime wedges and sweet chilli dipping sauce. They’re a delicious and simple party food choice or starter at a dinner party. They’re spicy and tasty all in one. Your friends and family will love tucking into these tasty treats especially as they only take 20 mins to make.


  • 250g mashed potato
  • 1tbsp red Thai curry paste
  • 175g ready cooked prawns, finely chopped
  • 3 spring onions, finely sliced
  • 25g flour
  • Oil for frying


  • Beat the mashed potato and curry paste together until they are well blended.

  • Stir in the prawns and spring onions.

  • Form the mixture into balls in the palms of your hands, flatten them, then toss in flour.

  • Heat the oil in a frying pan and fry the prawn cakes in batches for 5 mins, until the outside is golden.

Top tip for making Spicy Thai prawn cakes

You can make these ahead and fry them at the last minute – the uncooked prawn cakes will keep in the fridge for 24 hours.

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