Thai Style Prawn Cakes
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Feeds 3 - 4 people 
Prep time 5m
Cook time 15m
Description
These prawn cakes couldn't be simpler to make and they really pack a punch of aromatic flavour. Traditionally, fish cakes like this would be pounded in a pestle and mortar, but this method is easier if you're in a hurry. You could try swapping out the red curry paste for green, or serve these with sticky rice to make a more substantial meal.
Makes 15-20.
- 250g vannamei white prawns
- 50g green beans, finely sliced into 0.5 cm slices
- 2 generous tablespoons red curry paste
- 4 tablespoons sweet chilli sauce
- Juice of 1/2 lime
- 2 tablespoons coriander leaves, chopped
- Oil for deep frying
- Combine the prawns and curry paste in a blender and pulse to a coarse paste. Fry a small piece of the mixture to check the seasoning, and add some salt or more curry paste, if necessary.
- Heat oil for deep frying to a temperature of 180C.
- Fry heaped tablespoonfuls of the prawn cake mixture in the oil for 2-3 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper.
- Make the dipping sauce by combining the sweet chilli sauce, lime juice and coriander and mixing well. Serve with the prawn cakes.
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Ingredients you will need
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These large white Vannamei prawns come peeled and deveined for your convenience. A great freezer staple to have on hand, simply thaw and use in a variety of dishes. Perfect to add to fish curries or stir fries. White shrimps offer a different taste to regular prawns, as they are sweet and tender, an...
