Thai prawn and fish cakes

thai fish cakes

This recipe comers from: http://fivetastes.com.au/recipes/thai-fish–prawn-cakes

I’ve made it a few times, and it’s sensational. I use either ling or blue grenadier (hoki) fillets, fresh or frozen. For an extra dash of fantastic I use Antarctic crab claw meat instead of prawns.

300g firm white fish fillet, chopped
¼ cup Five Tastes Thai Red Curry Paste
1 teaspoon fish sauce
1 egg white
2 teaspoons cornflour
1 teaspoon finely chopped lemongrass
200g shelled raw prawns, chopped
2 spring onions, chopped
½ kaffir lime leaf, finely chopped (I use coriander if I haven’t got kaffir lime)
oil for frying

INSTRUCTIONS
STEP 1
Place fish, Five Tastes Curry Paste, fish sauce, egg white, cornflour and lemongrass in a food processor and mix until well combined.

STEP 2
Place mixture in a bowl, add prawns, spring onion and kaffir lime leaf and mix well.

STEP 3
Using wet hands or gloves shape into even sized round 12 patties (mixture will be moist).

STEP 4
Heat oil in a wok or frypan. Cook fish cakes for 5-6 minutes taking care not to overcrowd the pan, turning half way. Drain on paper towel

STEP 5
Serve with lime wedges or sweet chilli sauce.

Serves about four.