Prawn cakes with coriander sambal

Prawn cakes with coriander sambal

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

Prep: 20 mins Cook: 8 mins

Easy

Serves 6
A starter or nibble inspired by South Africa, with a hint of inspiration from India. It's low fat too

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal153
  • fat6g
  • saturates10g
  • carbs11g
  • sugars2g
  • fibre1g
  • protein15g
  • salt0.61g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the fishcakes

    • 3 slices white bread, halved
    • 2 shallot, halved
      Shallot

      Shallot

      shal-lot

      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 1 garlic clove, crushed
    • 400g raw peeled prawn or skinned unsmoked haddock
      Prawn

      Prawn

      praw-n

      There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

    • generous grating fresh nutmeg
    • 1 large egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 2 tbsp sunflower oil, for frying
      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…

    For the sambal

    • 1 green pepper, deseeded
    • 1 green chilli, deseeded
    • slice fresh root ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 garlic clove
    • 2 x 20g packs coriander
    • 1 tsp caster sugar
    • 2 tsp white malt vinegar
    • juice 1 small lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    Method

    1. Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.

    2. Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.

    3. When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden – they will be firm, like Thai fishcakes rather than those made with potato. Pile onto a platter with a bowl of the sambal to serve with drinks, or plate up and serve as a starter.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    bethanygrotto
    27th Jan, 2014
    Yum. Made this for the B/F last night and do agree the sambal makes it. It's too spicy on its own for me but with the gentle flavour of the prawn cakes it works a treat. Tempted to add some lemon zest to the cakes next time but it works well and so easy to make. I also made a shallot salad with this which was another recipe on good food.com which worked so well.
    saliangharad
    6th Feb, 2012
    4.05
    made with smoked haddock as I don't like prawns, really nice, sambal was knock your socks off amazing!
    annyo52
    26th Feb, 2011
    2.05
    Didn't make the prawn cakes, due to the poor revenues. However, the sambal was lovely. Served it with prawns in their shells and then two days later with smoked trout.
    dtemple
    19th Nov, 2010
    5.05
    These were very tasty, even the sambal which I was not sure about making! I had to substitute a red pepper for the green but the finished product went perfectly with the prawn cakes and some green salad. Perfect as a starter, light with lovely flavours.
    sarah_clk
    29th Jul, 2010
    3.05
    Nice recipe but bit boring in taste - I made a second time and added more flavours to give them a boost. Chilli flakes and seasoning with a good squeeze of lime juice worked well.
    kellieirwin
    1st Jun, 2010
    We loved them, I also made them a bit smaller and served as canapes at a dinner party which went down really well.
    dpclough
    16th Feb, 2009
    1.05
    Horrible! Loathed by the whole family. Didn't like the texture at all. Will not be making again.
    clairecv
    12th Jan, 2009
    5.05
    Wow, these were amazing!! So easy, but tasted like restaurant quality food. Produced them at a dinner party, and they were very impressive. The spicy sambel tastes delicious with the fish cakes, and complements them brilliantly. Would definately make them again, and might make them bigger and serve as a main course with some noodles and stirfried veg.
    jaxzmusic
    25th Jul, 2008
    5.05
    Luuuvvly.. I had them with thai chilli dipping sauce too and they were fab. Easy enough to make, although hands get very sticky! Will definitely make these little beauties again ! :]
    twinmum
    10th May, 2008
    5.05
    Very tasty and very easy to make. This definitely went down well. Even my non prawn loving husband thought they were great! I served these as an accompaniment to Warm Thai Chicken and Noodle Salad and Hot and Sour Cucumber Salad, both great recipes also on this site.

    Pages

    Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.