Prawn Cakes

Prawn Cakes is a Thai inspired dish of prawn paste combined with herbs and spices, shaped in small patties then pan fried. A very delicate dish with rich prawn taste that is sure-fire winner on your dining table.


Most of the times prawns are really expensive but there is a cheaper way to enjoy these without breaking the bank. Usually when you buy prawns you choose the full plump ones but if you search a little bit further usually most supermarkets sell frozen prepacked broken ones and these are way much cheaper than the non-broken ones. There’s nothing wrong on buying them, they are just broken because it did not pass the quality control either because it was cut off early by the machine used to processes it or they don’t look pretty by the packagers standard, otherwise it is the same thing. I buy them once in a while specially when I need some prawns for stir fries, when I make shrimp paste or use them in spring rolls. They are good to use when it’s not the main ingredient or the dish does not require a good-looking prawn like our recipe for today.

Prawn cakes as the name suggest uses prawns, a lot of them and usually they are minced so getting a perfectly looking whole prawn does not make sense as you will chop them anyways. With our recipe you will have the same experience as eating a full sized one since after chopping them into small bits and pieces, they are formed back into a small cake shape, so if you miss that texture when you bite into a large piece of prawn, this will have it plus more because it’s not just prawns included in this dish, herbs and spices are mixed in too, resulting into a tastier bite.

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Prawn Cakes

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 5 1x
  • Category: Side Dish
  • Cuisine: Thai

Description

Prawn Cakes is a Thai inspired dish of prawn paste combined with herbs and spices, shaped in small patties then pan fried. A very delicate dish with rich prawn taste that is sure-fire winner on your dining table.


Ingredients

Scale
  • 500 g shelled and deveined tiger prawns, whole or broken pieces
  • 2 tbsp cornstarch
  • 1/4 cup breadcrumbs
  • 1 pc egg
  • 3 stalks spring onions, thinly sliced
  • 1 pc birds eye chillies, finely chopped
  • handful fresh coriander, roughly chopped
  • 1 tbsp finely grated lime zest
  • 1 tbsp fish sauce
  • oil, for deep frying

Instructions

  1. Place all ingredients in a food processor, pulse until well combined and minced but not pureed into a paste, leave some chunky bits for texture.
  2. Place mixture in a bowl then let it chill in the refrigerator for an hour.
  3. Heat enough oil in a non-stick pan for pan frying over medium high heat.
  4. Using wet hands, form a small ball of the mixture and place it gently into the pan, gently flatten the ball until it resembles a small patty. Cook for 2 minutes on each side or until it turns golden brown.
  5. Remove from pan then serve with sweet chilli sauce.

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7 Responses

  1. I would snack on these one after the other until all gone!

  2. mimi rippee says:

    oh my goodness these look good! They look addicting!

  3. Definitely an appetizer I would enjoy with a glass of white wine.

  4. suituapui says:

    Ooooo…I love tod mun pla, Thai fish cakes. Of course, prawns would push it to a whole new level!!!

  5. What a dynamite seasoning combination! I bet these are so flavorful, they really don’t need a dipping sauce.

  6. Great tip about finding cheaper prawns, Raymund! That’s good for all sorts of recipes where you don’t need whole prawns. I’ve never had prawn cakes, but these sound quite delicious!

  7. I made these last night for dinner — your version is excellent and so much easier than mine! I think yours will be my go to from here on!

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