Prawn cakes with cucumber peanut relish

Prawn cakes with cucumber peanut relish

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(6 ratings)

Prep: 25 mins Cook: 10 mins


Serves 6

These South-east Asian grilled fishcakes make for a lovely, light dinner party starter, served with a chilli, cucumber and rice vinegar relish

Nutrition and extra info

  • uncooked patties only
  • Gluten-free

Nutrition: per serving

  • kcal187
  • fat4g
  • saturates1g
  • carbs18g
  • sugars16g
  • fibre0g
  • protein19g
  • salt1.3g
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  • 3cm/1¼in piece ginger, peeled and sliced



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

  • 2 tbsp chopped coriander
  • 2 small shallots, halved
  • ½ red chilli, deseeded and diced
  • zest 1 lime



    The same shape, but smaller than…

  • 600g raw peeled prawns



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

  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tbsp vegetable oil
  • 1 tbsp light brown soft sugar mixed with 1 tsp water

For the relish

  • 75g caster sugar
  • 125ml rice vinegar
  • 2 tbsp chilli flakes
  • 3 tbsp finely diced cucumber
  • 1 tbsp chopped roasted salted peanuts
  • 1 small shallot, finely diced



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

To serve

  • leaves of 2 Baby Gem lettuces
  • fresh mint
  • coriander


  1. To make the relish, put the sugar and vinegar in a small saucepan with a pinch of salt. Bring to the boil and simmer for 5 mins until syrupy. Remove from the heat and cool completely. When cool, add the chilli flakes, cucumber, peanuts and shallot, and stir together. Set aside.

  2. Put the ginger, coriander, shallots, chilli, lime zest and half the prawns in a food processor and blitz until fine. Add the remaining prawns and the fish sauce and pulse again, this time keeping the mixture chunky. Season well with black pepper, then form into 18 flat cakes.

  3. Heat the grill to high. Brush both sides of the cakes with a tiny bit of vegetable oil and place on a baking sheet. Cook for 2 mins on one side, turn over and brush with the sugar water. Cook for another 2-3 mins or until opaque and slightly browned at the edges. Serve the cakes with the lettuce leaves, herbs and the cucumber relish.

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Comments, questions and tips

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9th Sep, 2017
Flavours were not bad. I found the cakes didn't hold together very well though and needed a little more lime zest and seasoning. I would add a little flour to bind if I was making again and probably fry them too to get them to hold together a bit better, although this may not work as well. Relish was a little hot. Mint went well with them but coriander you could leave out of the salad. Not a bad recipe but needs some tweaking.
Minoo's picture
29th Dec, 2016
This is a really simple dish that has a great flavor. I found it perhaps a bit too sweet so next time I'd probably leave out the sugar water. I halved this recipe and then used it to serve 2 as a light main meal, rather than as a starter.
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