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Thai Prawn Cakes with Sweet Chilli Dipping Sauce

Thai Prawn Cakes with Sweet Chilli Dipping Sauce


Delicious prawn cakes with a sweet Thai twist.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 15 mins
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450g tiger prawns, shelled

1 garlic clove, finely crushed

1 Tbsp (15ml) fresh ginger, chopped

1 chilli, deseeded and chopped

Zest and juice of 1 lime

1 egg, lightly beaten

¼ cup (60ml) fresh breadcrumbs

1 handful fresh coriander, chopped

4 spring onions, sliced

2 tsp (10ml) soy sauce

1 tsp (5ml) sweet soy sauce

For crust

150g mung bean sprouts

3 Tbsp (45ml) sesame seeds

2 spring onions, finely sliced

To serve

Sweet chilli sauce


Place prawns into a food processor and whiz lightly to a course paste. (Do not make the mixture too fine)

Add garlic, ginger, chilli, zest and lime juice and mix in the egg.

Remove prawn mixture from processor and place into a bowl.

Stir through bread crumbs, coriander, spring onion and soy sauces.

Divide mixture into 12 even fish cakes.

Place all crust ingredients onto a plate and gently roll each prawn cake in.

Heat a frying pan with a little oil and fry cakes over medium heat until cooked through (about 4 minutes each side)

Serve with fresh lemon wedges, sweet chilli dipping sauce and guacamole.