A different take on regular Thai Prawn cakes. When we say different we mean easier… and when we say Thai Prawn cakes we mean Thai Prawn & Crab cakes!
Ingredients (makes 6-8 cakes)
200g raw prawns
200g crab meat (we get our crab dressed from the fish man on Broughton St, you could also use really good quality canned crab)
1 finely chopped red chilli
Juice of 1 lime
1 tsp fish sauce
1 tbsp thai green curry paste
1 big handful fresh breadcrumbs
1 egg for binding
Finely chop your prawns, if your lazy use a food processor – be careful not to get too carried away and turn your prawns into some kind of fish-shake! Stir in the crab meat, chilli, fish sauce, curry paste and lime juice. Mix well. The smell at this point will most likely make your mouth water – you’ve been warned.
Beat the egg and add that to the prawn/crab mix. Stir in the breadcrumbs and set the mix aside in the fridge for around half an hour – this will make it easier to form into cakes.
Divide the mix into fish cake shapes, top with LOTS of black pepper and a touch of salt. Now, here comes the tough decision…fry or bake?
If you are frying heat a few tablespoons of oil in a pan. When the oil is smoking add the cakes – they will take around 2-3 minutes a side. If you want to bake them (like we did) then lightly oil a baking tray and place the cakes on that. Bake for around 10-15 minutes at gas 6. Frying gets a much crispier coating.
Serve with sticky rice and sweet chilli sauce as a meal, or serve with dips (equal parts soy and rice wine vinegar with some slivers of ginger is particularly good!) and cold, cold lager as a snack.
For a Japanese take on these why not leave out the fish sauce, replace the lime with lemon and replace the curry paste with wasabi – yum!