Little Thai prawn cakes with cucumber dipping sauce

Prep 0 h : 0 m
Cook 0 h : 45 m


  • 500g shelled, deveined uncooked prawns

    300g firm white fish fillets, chopped

    100g red curry paste

    150g green beans, sliced thinly

    4 kaffir lime leaves, shredded thinly

    1 tbsp thai basil leaves, shredded

    Vegetable oil, to shallow-fry

    Fresh coriander sprigs, to serve

    Cucumber dipping sauce

    1 lebanese cucumber (130g)

    1 small fresh green chilli, finely chopped

    2 tbsp brown sugar or palm sugar

    4 tbsp rice vinegar

    1 tbsp finely chopped fresh coriander


  • Make cucumber dipping sauce: Cut cucumber in half lengthways; remove seeds with a teaspoon. Finely chop cucumber. Place cucumber in a small bowl with the remaining ingredients; stir until sugar dissolves.

    Process prawns, fish and curry paste to a semi-smooth, sticky paste. Transfer to a medium bowl. Using your hands, stir in beans, lime leaves and basil. Shape 2 tsp of mixture into balls; flatten slightly.

    Place on an oven tray lined with baking paper. Cover; refrigerate for 1 hour.

    Heat oil in a wok or a frying pan; shallow-fry prawn cakes, in batches, for 2 mins or until browned and cooked through. Drain on paper towel. Leave for 2 mins to cool slightly.

    Top prawn cakes with coriander. Serve with dipping sauce.