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
Scale
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
