Asian Style Mixed Seafood Cake

Asian Style Mixed Seafood Cake is a dish of pan-fried seafood patty prepared with fish, prawns and crab meat. Serve it as an entree, side dish or as mains.

Are you like me, when you buy your groceries and do not finish them all, puts any leftovers ingredients in the freezer in the hope of cooking it someday? While its totally OK, what is annoying are those small bits and pieces that accumulate, like 50 to 100 grams of meat and/or seafood that will create imbalance the quantity of ingredients of what you are cooking. Once in a while I check my freezer for this stuff and its quite surprising what you will find after a month of accumulating them. For me this is quite challenging as I want to prepare something out of it so it does not go to waste, imagine multiple packets of odd meats that weigh around 50 to 100 grams each, putting them together will result to a full meal and that’s where the creative juices flow. It good if those odd pieces match together but what if not? That’s another challenge.

Today’s recipe was a result of my monthly check on what’s in the freezer where I harvested white fish fillets leftover when I made sweet and sour fish many days ago, shelled prawns that were left over from my shrimp and cheese ramen, extra crab meat that I used in Smothered Okra with Shrimp & Crabmeat and even a small tub of red curry paste which I can’t remember where I did used it. At first, I thought of making seafood curry but staying long in the freezer might not give a good result so I thought of blending them together to make some seafood patties, with fried stuff you can’t be wrong.

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Asian Style Mixed Seafood Cake 3

Asian Style Mixed Seafood Cake

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  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 6 mins
  • Total Time: 26 mins
  • Yield: 3-4 1x
  • Category: Side Dish
  • Cuisine: Thai


Asian Style Mixed Seafood Cake is a dish of pan-fried seafood patty prepared with fish, prawns and crab meat. Serve it as an entree, side dish or as mains.



Seafood patty

  • 250 g white fish fillets, cubed
  • 150 g shelled prawns
  • 100 g crab meat
  • 3 tbsp red curry paste
  • 1/2 cup fresh coriander leaves, chopped
  • 2 stalks spring onions, chopped
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 egg



  1. In a food processor add all seafood patty ingredient then process until blended well (like a coarse paste)
  2. Transfer to a bowl and add cornstarch, mix until well incorporated
  3. Prepare a non-stick pan, place in stove top over medium heat then add oil enough for pan frying.
  4. Get roughly two heaping spoonsful of the mixture, form into patties then place into the hot oil, do it with the remaining mixture.
  5. Cook each patty for 2 to 3 minutes on each side or until golden brown in colour. Remove from the pan then place on a paper towel lined plate.
  6. Serve while hot with sweet chilli sauce on the side.


4 Responses

  1. They look mouthwatering! Definitely my kind of snack food :-))

  2. Chef Mimi says:

    These sound incredible. And the taste must be sensational! I can’t get real crab where I live, just KRAB, which is disappointing. But I can get the other ingredients! Love the photos.

  3. We cook alike, Raymund. All those bits and pieces can make miracles on a plate, just as you have done here. Saving this one – am pretty sure this will be happening soon. I know I have the shrimp and white fish… not so sure about the crab.. but do have scallops, so maybe a slightly different version! I know I have about 3 T of homemade red curry paste, too.

  4. suituapui says:

    These look great! I love those Tod Mun Pla, the Thai fish cakes!

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