Thai Fish & Prawn Cakes


Thai fish cakes are very popular all around the world, the secret in making them is to use a firm white fish

Prep time:25 mins

Cook time:6 mins

Makes: 12


  • 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
  • Oil for frying


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.

Tasty Tip!

We used Ling in this recipe but check with your fish monger for other firm fleshed white fish that is in season.

Thai Fish  Prawn Cakes
Average user rating:
  • 4

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

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