Prawn Cakes

Seafood is so abundant in Thailand and the prawns they have on show at restaurants can get absolutely massive. Prawn cakes make for a tasty and interesting way to serve these tasty little critters. You’ll need a food processor otherwise finely chop all ingredients.


  • 500g prawns, peeled and deveined
  • 1 red or yellow capsicum, chopped
  • 1 clove of garlic, minced
  • 2 tablespoons spring onion, chopped
  • 1 tablespoon lime juice
  • 1 tablespoon agave nectar
  • ½ tsp sea salt
  • ¼ tsp chipotle chile, ground
  • 1 egg
  • ½ cup coriander
  • ½ cup almond meal
  • 3 tablespoons grapeseed oil for sautéing


  1. Place prawns, capsicum, garlic, spring onion, lime juice, agave nectar, salt, chilli, egg and coriander into a food processor and pulse until all ingredients are well mixed through.
  2. Shape the mixture into 12 1.5cm thick cakes and coat each one with almond meal.
  3. Heat 1 tablespoon of oil in a large frying pan on medium heat. Add 4 cakes and cook for about 5 minutes on each side – until browned.  Remove and place on paper towel lined plate.
  4. Cook the rest of the cakes 4 at a time using 1 tablespoon of oil after each batch and serve along with some sweet chilli sauce.

Serves 4

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