Prawn cakes with coriander sambal

Prawn cakes with coriander sambal

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(13 ratings)

Prep: 20 mins Cook: 8 mins


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
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    For the fishcakes

    • 3 slices white bread, halved
    • 2 shallots, halved



      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



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

    • generous grating fresh nutmeg



      One of the most useful of spices for both sweet and savoury

    • 1 large 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



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

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



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


    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.

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    Comments, questions and tips

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    9th Apr, 2008
    These were a big hit when I made them for friends - I found them a bit difficult to shape at first because the mixture was quite sticky, but a bit of water on my hands really helped.
    5th Feb, 2008
    These are easy and quick to make and really tasty. The coriander sambal really makes it. A really nice starter.
    1st Feb, 2008
    Easy and quick to make. Used leftover sambal mixed through cous cous another day.
    1st Feb, 2008
    The prawn cakes were very mushy so I left them to chill overnight. I also served with thai chilli sauce instead of the coriander and they were delicious.


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