This recipe is easy to make and provides a perfect appetiser or finger food at a party. Enjoy!

Thai Prawn Cakes

Ingredients / Makes about 20 cakes

500g raw prawns, de-shelled and de-veined

2 limes, zested and juiced

1 bunch of scallions, roughly chopped

2 tbsp fresh coriander, roughly chopped

1 egg

1 tbsp Thai fish sauce

50g plain flour

Vegetable / sunflower oil for frying


Thai Prawn Cakes

Firstly put the prawns into a food processor and blend to a purée, add the zest of the limes, scallions, coriander, egg, fish sauce, flour and the juice of the limes. Blend until all the ingredients have combined. Transfer the mixture to a mixing bowl. The mixture will be relatively loose. Cover and set aside in the fridge for 5 - 10 minutes to firm up.

Using damp hands shape the mixture into 20 cakes. Set the cakes aside. Deep fry the cakes for 4 - 5 minutes or you can shallow fry the cakes for 3 minutes each side or until golden in colour.