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Thai Prawns Cake

Crispy and savory Thai Prawns Cake combines fresh prawns with aromatic ingredients, resulting in a delightful dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g prawns, peeled and deveined
  • 1 cup breadcrumbs
  • 1 large egg
  • 2 tablespoons fish sauce Substitutable with soy sauce for Halal compliance.
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro
  • 1 tablespoon red curry paste
  • to taste Salt and pepper
  • as needed for frying Oil

Method
 

Preparation
  1. Rinse the prawns under cold water, pat them dry with a paper towel, and chop them coarsely in a mixing bowl.
  2. Add breadcrumbs, egg, fish sauce, lime juice, cilantro, red curry paste, and a sprinkle of salt and pepper to the bowl. Mix until well combined.
Shaping and Cooking
  1. With clean hands, shape the mixture into small patties or cakes, roughly the size of your palm.
  2. Heat oil in a large skillet over medium-high heat, ensuring there's enough oil to generously cover the bottom.
  3. Once oil is hot, carefully place the cakes in the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy.
  4. Transfer the cooked cakes to a plate lined with paper towels to absorb excess oil.

Notes

For perfect texture, avoid over-mixing the ingredients after adding the prawns. Store leftovers in an airtight container in the fridge for up to 2 days, or freeze uncooked patties for up to a month.