Thai prawn cakes with sticky chilli sauce

Thai prawn cakes with sticky chilli sauce

Thai prawn cakes don't need to be a calorific nightmare - these are under 400 calories per serving and low-fat

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

Low-fat

Method

  1. Heat the sugar and vinegar with a pinch of salt in a small saucepan until the sugar has dissolved. Bring to a boil and simmer for 5 minutes until syrupy. Cool.
  2. Put the ginger, coriander, half the shallots, and half the chilli in a food processor and blend until fine. Add the prawns, lime zest and fish sauce and pulse until chunky.
  3. Grind plenty of black pepper over, mix and form into 6 flat cakes. Brush both sides of the cakes with a tiny bit of vegetable oil and put on a baking sheet. Grill for 3 minutes on each side.
  4. Add the remaining chilli, shallots and chopped carrot to the vinegar syrup and mix. Serve the warm cakes with the sauce and some crunchy salad.

PER SERVING

380 kcalories, protein 37.2g, carbohydrate 58.2g, fat 1.4 g, saturated fat 0.3g, fibre 1.4g, salt 2.58 g

Recipe from olive magazine, February 2010.

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Latest comments and suggestions

  • Binder photo Kat

    15 March 2010

    Kat rated this recipe

    1 stars

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  • Binder photo ovensnake

    30 March 2010

    ovensnake rated and commented on this recipe

    1 stars

    Time intensive to make and the end result is hugely disappointing. Prawn cakes which fall apart, cook unevenly and cost a fortune to make. Yes, the flavours used are very nice but it's all just a bit too prawny. Shocking waste of tiger prawns - avoid.

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  • Binder photo esp06njn

    13 April 2010

    esp06njn rated and commented on this recipe

    1 stars

    Lovely flavours BUT they fell apart just like ovensnake's attempt! Luckily I used cooked prawns as there is no way they would have cooked as you coluldn't flip them! Dished up as a big pile of ugliness as I couldn't get them out whole from the pan!

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  • Binder photo lauren84

    16 April 2010

    lauren84 commented on this recipe

    Flavours were great but far too salty! Reduce the amount of fish sauce used, it really doesn't need that much. Also 3 min each sides is rubbish, they need at least 8 each side...depending on your grill that is.

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  • Binder photo Leon Mayne

    23 April 2010

    Leon Mayne rated and commented on this recipe

    4 stars

    Very good, but after reading the comments here I added a bit of beaten egg white, and I pan fried them instead of grilling them. They stayed together fine with the egg added. Very nice on a bed of rocket.

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  • Binder photo recipes

    24 May 2010

    recipes rated and commented on this recipe

    2 stars

    My family loved these and I had no problem with them falling apart as other people did. i do agree, however, that they are very labour intensive and you don't get a great deal for your money

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  • Binder photo Michelle

    21 July 2010

    Michelle rated this recipe

    4 stars

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  • Binder photo spannerpants

    05 September 2010

    spannerpants rated and commented on this recipe

    3 stars

    Really enjoyed these. We cooked the sauce for about 10 minutes until it was thick and syrupy - like sweet chilli sauce. We also made slightly smaller cakes and pan fried them - no problems with them falling apart. A good way of using up the prawns in the freezer!

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  • Binder photo Sillychocobo

    20 November 2011

    Sillychocobo rated and commented on this recipe

    1 stars

    Not worth it - it is extremely expensive to make if you're on a budget and really horrible (In my opinion). Ended up throwing it away....

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  • Binder photo recipes

    16 February 2013

    recipes commented on this recipe

    I have changed my opinion of this recipe. Needing a low fat starter for a dinner party, and with raw prawns half price in the local supermarket I had another go. 2 cakes per person was plenty so two and a half times this recipe served 7 people and I didn't need to increase the quantity of sauce. I fried using a tiny amount of oil. Delicious! Guests took the recipe home.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

Low-fat

Ingredients

  • 100g golden caster sugar
  • 175ml rice vinegar
  • 2 slices of root ginger
  • a handful of coriander , chopped
  • 2 shallots , thinly sliced
  • 2 red chillies , seeded and diced
  • 400g raw peeled prawns
  • 1 lime , zested
  • 1 tbsp fish sauce
  • vegetable oil
  • 1 carrot , finely diced
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PER SERVING

380 kcalories, protein 37.2g, carbohydrate 58.2g, fat 1.4 g, saturated fat 0.3g, fibre 1.4g, salt 2.58 g

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