Prawn cakes with coriander sambal

Prawn cakes with coriander sambal

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(15 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


    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

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    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…


    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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    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 which worked so well.
    6th Feb, 2012
    made with smoked haddock as I don't like prawns, really nice, sambal was knock your socks off amazing!
    26th Feb, 2011
    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.
    19th Nov, 2010
    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's picture
    29th Jul, 2010
    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.
    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.
    16th Feb, 2009
    Horrible! Loathed by the whole family. Didn't like the texture at all. Will not be making again.
    12th Jan, 2009
    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.
    25th Jul, 2008
    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 ! :]
    10th May, 2008
    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.


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