Spicy prawn cakes

Spicy prawn cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Cook: 45 mins - 55 mins

Easy

Serves 2
Thai-style fish cakes make a special supper to share

Nutrition and extra info

Nutrition: per serving

  • kcal621
  • fat29g
  • saturates4g
  • carbs61g
  • sugars1g
  • fibre2g
  • protein33g
  • salt3.59g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 spring onion

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 small red chilli

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • finely grated zest of 1 lime and 1 tbsp fresh lime juice

    Lime

    ly-m

    The same shape, but smaller than…

  • pinch of sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 3 tbsp chopped fresh coriander
  • 225g shelled raw tiger prawn
  • 1-2 tbsp plain flour, for dusting
  • 3 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 140g medium egg noodles (we used Blue Dragon)
  • 1 garlic clove, crushed
  • 1 rounded tsp grated fresh root ginger
  • 50g mangetout, trimmed and thinly sliced lengthways
  • 2 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp sesame oil
  • 1 tbsp toasted sesame seeds

Method

  1. Chop 1 spring onion and tip into a food processor. Slice the remaining 2 spring onions diagonally and set aside. Halve both chillies lengthways and discard the seeds. Put 1 chilli into the food processor, finely chop the other and set aside.

  2. Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and whizz to a coarse paste. Add the prawns and whizz until everything is chopped but still has some texture.

  3. Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)

  4. Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes – cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. As soon as you have turned the prawn cakes, put the noodles into a saucepan of boiling water on a back burner. Stir to separate and cook for 4 minutes.

  5. Meanwhile, heat the remaining 1 tbsp sunflower oil in a wok (or another frying pan) and stir-fry the garlic, ginger and reserved chilli for 1 minute. Tip in the mangetout and reserved spring onions and stir-fry for a further 2 minutes. Remove from the heat and stir in the soy sauce, sesame oil and lime juice.

  6. Drain the noodles and toss them into the stir-fry. Pile on to plates, top with the prawn cakes and sprinkle with toasted sesame seeds and remaining coriander.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (10)

lulujersey's picture
4

Lovely but like everyone else has said the cakes are tricky to make. The texture is very sticky and need to be formed with damp hands and then totally coated in flour to make them hold.
Used asparagus spears instead of mange tout and threw in a yellow pepper for good measure.
Will make again but it's definite one for the weekend when more spare time is available.

csteel1's picture
1

Simple to prepare mixture but very sticky and wet & messy to cook. Taste wasn't worth the mess am afraid.

mooniegray's picture
5

Lovely! I used coconut cream powder instead of the flour and it tasted great.

hunneyandbell's picture

I added fresh garlic & ginger to the prawn mix then covered the cakes in flour followed by brown bread crumbs. Stuck together well during cooking and tasted great.

debbiemm's picture
5

I love this recipe. It is a bit messy so I make the prawn cakes up the day before I cook them. Makes everything nice and easy.

bouncysquirel's picture

i think it work well with fish

paula2008's picture

I loved making this recipe! The first time i made it i thought it was pretty difficult, as im not the best cook! But i have made it loads of times since and now its easy! My partner loves it so much i have to make it nearly every week!!

sarahleng's picture
5

Worked really well and tasted great

clareg's picture

Too messy, just a goop, tasted average. Avoid!

tracyphil's picture

very nice but needed a lot more flour then mentioned to keep the prawn cakes together. Quite messy too! Will make again but probrably just stir fry the prawns whole.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.