Spicy prawn cakes

Spicy prawn cakes

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(6 ratings)


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Cooking time

Cook: 45 mins - 55 mins

Skill level



Serves 2

Thai-style fish cakes make a special supper to share

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 3 spring onions
  • 2 small red chillies
  • finely grated zest of 1 lime and 1 tbsp fresh lime juice
  • pinch of sugar
  • 3 tbsp chopped fresh coriander
  • 225g shelled raw tiger prawns
  • 1-2 tbsp plain flour, for dusting
  • 3 tbsp sunflower oil
  • 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
  • 1 tsp sesame oil
  • 1 tbsp toasted sesame seeds

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  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.

Recipe from Good Food magazine, June 2003

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

mooniegray's picture
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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
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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
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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.