Thai Prawn Fishcakes Recipe
Introduction
These Thai prawn fishcakes are a flavorful and satisfying appetizer or snack with a perfect balance of aromatic herbs, spices, and a tangy drizzle sauce. Crispy on the outside and tender inside, they bring a taste of Thailand right to your kitchen.
Ingredients
- 500g (1 lb) roughly diced fish fillets (snapper, cod, barramundi, or salmon)
- 200g (7 oz) peeled and deveined prawns
- 8 makrut lime leaves, destemmed and finely chopped
- 1 tbsp Marion’s Kitchen Thai Red Curry Paste
- 1 egg white
- ½ tsp sugar
- 2 tsp fish sauce
- 2 tsp sea salt
- Vegetable oil for deep frying
- Diced cucumber, to serve
- Fresh herbs (basil, mint, or coriander leaves), to serve
For the drizzle sauce:
- 3 tbsp fish sauce
- 3 tbsp sugar
- 2 tbsp white vinegar
- 2 tbsp lime juice
- 1 long red chilli, finely chopped
Instructions
- Step 1: To prepare the drizzle sauce, combine fish sauce, sugar, white vinegar, lime juice, and finely chopped red chilli in a bowl. Stir well and set aside until ready to serve.
- Step 2: For the fishcakes, pulse the fish fillets in a food processor until a smooth paste forms. Transfer to a large bowl. Finely mince the prawns with a knife and add them to the fish paste.
- Step 3: Add the makrut lime leaves, Thai red curry paste, egg white, sugar, fish sauce, and salt to the bowl. Use your hands to mix thoroughly, kneading the mixture for about 2 minutes. Lift and slap the mixture against the bowl to eliminate excess air.
- Step 4: Heat enough vegetable oil in a saucepan for deep frying. When hot, shape the mixture into roughly heaped tablespoons and carefully drop 5-6 pieces into the oil without overcrowding.
- Step 5: Fry the fishcakes, turning occasionally, for 3-4 minutes or until golden brown and cooked through. Remove and drain on paper towels.
- Step 6: Arrange the fishcakes on a serving platter. Scatter with diced cucumber and fresh herbs. Drizzle generously with the prepared sauce and serve immediately.
Tips & Variations
- Use firm white fish like snapper or cod for the best texture.
- Adjust the chilli in the drizzle sauce to suit your preferred heat level.
- For a lighter option, pan-fry the fishcakes in a little oil instead of deep frying.
- Fresh makrut lime leaves add authentic flavor but may be substituted with lime zest if unavailable.
Storage
Store leftover fishcakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a hot oven or toaster oven to maintain crispiness. The drizzle sauce is best served fresh but can be kept refrigerated for up to 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen fish or prawns for this recipe?
Yes, you can use frozen fish and prawns, but make sure they are fully thawed and well-drained before processing to avoid excess moisture that can affect the texture.
What can I serve with Thai prawn fishcakes?
They pair wonderfully with a fresh salad, jasmine rice, or noodles. The cucumber and herbs served alongside add a refreshing contrast to the rich fishcakes.
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Thai Prawn Fishcakes Recipe
- Total Time: 35 minutes
- Yield: Makes about 12 medium fishcakes 1x
Description
These Thai Prawn Fishcakes combine fresh fish fillets and prawns with vibrant Thai red curry paste and makrut lime leaves to create flavorful, golden-fried patties. Served with a tangy drizzle sauce, fresh cucumber, and herbs, they make a perfect appetizer or light meal with authentic Southeast Asian flair.
Ingredients
Fishcakes
- 500g (1 lb) roughly diced fish fillets (snapper, cod, barramundi, or salmon)
- 200g (7 oz) peeled and deveined prawns
- 8 makrut lime leaves, destemmed, finely chopped
- 1 tbsp Marion’s Kitchen Thai Red Curry Paste
- 1 egg white
- ½ tsp sugar
- 2 tsp fish sauce
- 2 tsp sea salt
- Vegetable oil for deep frying
To Serve
- Diced cucumber
- Fresh herbs (basil, mint, or coriander leaves)
Drizzle Sauce
- 3 tbsp fish sauce
- 3 tbsp sugar
- 2 tbsp white vinegar
- 2 tbsp lime juice
- 1 long red chilli, finely chopped
Instructions
- Prepare the drizzle sauce: In a bowl, combine fish sauce, sugar, white vinegar, lime juice, and finely chopped red chilli. Stir well to dissolve the sugar and set aside until ready to serve.
- Make the prawn and fish mixture: Pulse the fish fillets in a food processor until they form a smooth paste. Transfer this paste to a large mixing bowl. Finely mince the prawns with a knife and add them to the fish paste. Add the Thai red curry paste, egg white, sugar, fish sauce, sea salt, and finely chopped makrut lime leaves. Use your hands to thoroughly mix and knead the mixture for about 2 minutes. Lift the mixture and slap it against the bowl repeatedly to remove excess air, ensuring a chewy, cohesive texture.
- Deep fry the fishcakes: Heat enough vegetable oil in a deep saucepan to deep fry. When the oil is hot (around 180°C or 350°F), use your hands to scoop roughly heaped tablespoons of the fish and prawn mixture and carefully drop them into the oil. Fry 5-6 fishcakes at a time without overcrowding, turning occasionally, for 3 to 4 minutes or until golden brown and cooked through. Remove and drain on paper towels.
- Serve: Arrange the fishcakes on a serving platter. Scatter diced cucumber and fresh herbs, such as basil, mint, or coriander leaves, over the top. Drizzle generously with the prepared sauce and serve immediately.
Notes
- Use firm white fish like snapper or cod for the best texture and flavor.
- Ensure the prawns are finely minced to blend well with the fish paste.
- The slapping technique helps the fishcake mixture develop a better texture and chewiness.
- Maintain proper oil temperature during frying to avoid greasy fishcakes.
- The drizzle sauce can be adjusted for heat by varying the amount of red chilli.
- Serve immediately for optimal crispness; leftovers can be reheated but may lose crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Keywords: Thai prawn fishcakes, Thai fishcakes, prawn fishcakes, crispy fishcakes, Thai appetizers, seafood patties, deep fried fishcakes
