Thai Prawn Cakes with Peanut and Lime Dipping Sauce
Recipe GLPRb47d4f9a952ceb
Crispy, golden-fried patties combining fresh white fish and tender prawn meat, seasoned with aromatic red curry paste, kaffir lime leaves, and spring onions. Served alongside a sweet, tangy peanut and lime dipping sauce with a hint of heat.
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Ingredients
250g firm white fish fillet
250g prawn meat
1 tsp rice flour
2 tbsp red curry paste
2 tbsp fish sauce
1 egg
1 spring onion, green part only, finely sliced
5 fresh kaffir lime leaves, centre spine removed and finely chopped
vegetable oil for deep-frying
2 tbsp sugar
3 tbsp water
3 tbsp peanut butter
2 tbsp lime juice
1 tbsp fish sauce for dipping sauce
1 tsp red chilli, finely minced
Directions
In a food processor, combine the red curry paste, roughly chopped white fish fillet, 2 tbsp fish sauce, rice flour, and egg. Pulse until the mixture forms a rough paste with some visible flecks of fish remaining—do not over-blend.
Transfer the fish paste into a large bowl. Add the chopped prawn chunks, sliced spring onion green parts, and finely chopped kaffir lime leaves. Mix thoroughly with a wooden spoon until all ingredients are evenly distributed.
Wet your hands with cold water to prevent sticking. Grab approximately 2 tbsp of the paste mixture and gently shape it into a patty about 1 cm thick. Repeat with the remaining mixture to form 12–16 patties, depending on desired size.
Heat vegetable oil in a wok or deep skillet over medium heat until the surface shimmers and a small piece of paste sizzles immediately when added. Working in batches to avoid crowding, carefully place the patties into the hot oil and fry for 3–4 minutes per side until they are golden brown and cooked through to an internal temperature of 160°F. Transfer the cooked patties to paper towels to drain.
For the dipping sauce: Combine 2 tbsp sugar and 3 tbsp water in a small saucepan. Bring to a gentle simmer over medium heat and stir occasionally until the sugar is completely dissolved, about 2–3 minutes. Remove from heat and allow to cool completely.
Once the syrup has cooled, whisk in the peanut butter, 2 tbsp lime juice, 1 tbsp fish sauce, and finely minced red chilli until smooth and well combined. Taste the sauce and adjust seasoning with additional lime juice, fish sauce, or chilli as desired.
Arrange the warm prawn cakes on a serving platter and serve alongside the peanut and lime dipping sauce.
