All through South East Asia as well as in India, little patties or cakes are made from minced sea food be it fish, prawns or a combination. These are most often served as a snack or an appetizer. They are so moreish I often tell myself I should have made more!! Three are never enough!!

When you make with fish, use any firm white fish fillets. I often buy a big pack of prawn meat offcuts from the freezer section and use the off cuts to make these cakes.

Asian Flavoured Prawn Cakes


400g prawn meat

2 shallots, finely chopped

A handful of coriander leaves and tender stems, coarsely chopped

2 green chillies, chopped

1 tsp mayonnaise

2 heaped teaspoons corn flour

1 egg white

Salt to taste

Freshly ground black pepper

4 teaspoons vegetable oil


2 tablespoons light soy sauce

1 tablespoon fish sauce

2 tablespoons lime juice

2 teaspoons sugar

1 tablespoon Sriracha hot sauce


Finely chop a 100g of the prawn meat and set aside. Coarsely chop the remaining 300g of prawn meat and transfer to the bowl of a food processor. Add the coriander leaves and the green chilli. Pulse a few times until mixed. Mix in the mayonnaise, corn flour and egg white and pulse again a few times. Now add the shallots, the finely chopped prawn meat and either mix with spatula or pulse once more taking care not to over process.

Remove to a bowl and refrigerate for 30 minutes. Divide the mix into 12 portions and flatten either with a spoon or on the palm of your hand and have them ready for frying. Heat a non-stick griddle pan or non-stick fry pan. Fry four cakes at a time until brown, (about a minute on each side) dotting each cake with a little oil. Makes 12 cakes. Serve immediately with dipping sauce.

Dipping sauce:

Dissolve the sugar with 2 tablespoons warm water. Stir in all remaining ingredients. Taste and adjust sauces to your liking. Serve with the prawn cakes.

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