Thai Style Prawn and Fish Cakes with Sweet Chilli Dipping Sauce

The method I am using here is exactly the same as standard Thai fish cakes. I am using prawn in addition to ad a new dimension to the cakes. (ratio 2:1 or 66% - 33%)

These are so easy and quick to make, that in Thailand street venders make and cook them to order!


The Ingredients are...

Prawns, 200grams
Fish, 100grams
Thai red curry paste, 3 tablespoons
Thai fish sauce, 2 tablespoons
Eggs, 2
Cornflour, 3 tablespoons
Bi-carb soda, 1/4 teaspoon

There is also a herb. Traditional Thai fish cakes would use very thinly sliced kaffir lime leaves. However, many different herbs can be used. Sweet basil is another popular herb to use in Thailand. For today, I am using coriander.

A good handfull is enough. You can of course add more or less to your liking.

To make the prawn & fish cakes, simply blend all the ingredients together. If you don't have a blender, you can chop the fish, prawns and herb very finely...But it will need to be very finely chopped.

It will take about 15 seconds to blend into a paste. Then use wet hands or two spoons to make the cakes. You want them about the size of a golf ball.

Then slightly flatten the cakes and deep fry.

When the cakes start to puff up turn them over to cook the other side. It only take about 30 seconds to cook on each side. Remove from the deep fryer and allow to drain before serving. As the cakes are draining they will flatten a bit.

I am serving them here with a sweet chilli dipping sauce. The sauce is a good quality bottled sweet chilli and added to that is a small squeeze of lemon juice or a splash of rice vinegar.