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