SPICY PRAWN CAKES
Thai-style fish cakes make a special supper to share
Provided by Sarah Randell
Categories Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Chop 1 spring onion and tip into a food processor. Slice the remaining 2 spring onions diagonally and set aside. Halve both chillies lengthways and discard the seeds. Put 1 chilli into the food processor, finely chop the other and set aside.
- Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and whizz to a coarse paste. Add the prawns and whizz until everything is chopped but still has some texture.
- Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
- Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes - cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. As soon as you have turned the prawn cakes, put the noodles into a saucepan of boiling water on a back burner. Stir to separate and cook for 4 minutes.
- Meanwhile, heat the remaining 1 tbsp sunflower oil in a wok (or another frying pan) and stir-fry the garlic, ginger and reserved chilli for 1 minute. Tip in the mangetout and reserved spring onions and stir-fry for a further 2 minutes. Remove from the heat and stir in the soy sauce, sesame oil and lime juice.
- Drain the noodles and toss them into the stir-fry. Pile on to plates, top with the prawn cakes and sprinkle with toasted sesame seeds and remaining coriander.
Nutrition Facts : Calories 621 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 3.59 milligram of sodium
SPICY THAI PRAWN CAKES RECIPE
If you're having a party or looking for a simple starter recipe these spicy Thai prawn cakes would make a great choice. They're spicy and flavorsome
Provided by GoodtoKnow
Time 20m
Yield Serves: 4
Number Of Ingredients 6
Steps:
- Beat the mashed potato and curry paste together until they are well blended.
- Stir in the prawns and spring onions.
- Form the mixture into balls in the palms of your hands, flatten them, then toss in flour.
- Heat the oil in a frying pan and fry the prawn cakes in batches for 5 mins, until the outside is golden.
Nutrition Facts : @context https
THAI SHRIMP CAKE
Thai Shrimp Cake - best Thai shrimp cake recipe loaded with shrimp, red curry, long beans and served with sweet chili sauce. So good!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 17m
Number Of Ingredients 13
Steps:
- Prepare the Sweet Cilantro Sauce by whisking all the ingredients together in a small bowl and then set aside.
- Spread the shrimp on a plate and chill the shrimp in the freezer for 15 minutes(this can ensures the springy texture of the shrimp cakes). Meanwhile get all your other ingredients ready. Combine the chilled shrimp, red curry paste, egg, fish sauce, sugar and coconut milk in a food processor or blender. Process until smooth, about 30 seconds. Transfer the mixture to a mixing bowl. Mix in the green beans and basil.
- Because different brands of curry pastes have differing amounts of salt you'll want to make a sample shrimp cake first by saute 1 tablespoon of the mixture in a skillet(frying pan). Taste, and if necessary, adjust the seasoning with fish sauce and salt.
- Heat a large skillet over medium heat. First use 1 tablespoon of the oil to coat the skillet, use a measuring spoon to drop 1 tablespoon of the paste into the skillet. With a damp finger, flatten the paste slightly to about 1/2" thick. Make about 10 of these shrimp patties in the skillet.Cook the cakes until they are golden brown on each side and cooked through, about 2 minutes per side. Wipe out the skillet with a paper towel, make more patties from the remaining paste and cook the same way. Serve with a side bowl of the Sweet Chili Sauce.
Nutrition Facts : Calories 152 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 5 people, Sodium 586 milligrams sodium, Sugar 9 grams sugar
FRAGRANT THAI PRAWNS
Add subtle Thai flavours to seafood in Curtis Stone's prawn recipe
Provided by Curtis Stone
Categories Dinner, Main course, Starter
Time 1h30m
Number Of Ingredients 10
Steps:
- Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
- To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.
Nutrition Facts : Calories 137 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Protein 16 grams protein, Sodium 0.42 milligram of sodium
THAI STYLE CRAB CAKES
This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work in place of the shrimp. Just stick a few in a small food processor and whiz for a few seconds, or chop and mash by hand.
Provided by Mark Bittman
Categories dinner, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
- Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 2 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 1 gram, Sodium 856 milligrams, Sugar 1 gram, TransFat 0 grams
CHEF JOHN'S SPICY SHRIMP CAKES
I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Yield 8
Number Of Ingredients 11
Steps:
- Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
- Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
- Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 20.7 g, Cholesterol 156.9 mg, Fat 16.8 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 2.7 g, Sodium 579.5 mg, Sugar 0.7 g
More about "spicy thai prawn cakes recipes"
THESE SPICY THAI SHRIMP CAKES ARE JUST 288 CALORIES
From cookinglight.com
Servings 4Calories 288 per servingTotal Time 30 mins
- Combine shrimp, 2/3 cup panko, bell pepper, onion, cilantro, lime juice, fish sauce, chili sauce, eggs, and garlic in a medium bowl.
- Add 4 shrimp patties to skillet, and cook until crispy and well browned, about 4 minutes per side.
EASY THAI PRAWN CAKES WITH DIPPING SAUCE AND ROCKET SALAD RECIPE ...
From deliciousmagazine.co.uk
THAI PRAWN FISHCAKES | MARION'S KITCHEN
From marionskitchen.com
THAI SHRIMP CAKES (TOD MUN GOONG) | MARION'S KITCHEN
From marionskitchen.com
THAI SHRIMP CAKES RECIPE | MYRECIPES
From myrecipes.com
GARLIC PRAWN SPAGHETTI | MARION'S KITCHEN
From marionskitchen.com
EASY SHRIMP CAKES - AVERIE COOKS
From averiecooks.com
THAI SHRIMP CAKES WITH SWEET CHILI SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
OUR MENU | TRADITIONAL THAI RECIPES & MEALS |THAI EXPRESS
From thaiexpress.ca
SPICY FISH & PRAWN CAKES | HEALTHY RECIPE | WW UK - WEIGHT …
From weightwatchers.com
SPICY THAI PRAWN CAKES RECIPES | GOODTO
From goodworld.net-freaks.com
THAI PRAWN CAKES WITH SWEET CHILLI | CRUSH MAGAZINE
From crushmag-online.com
TOM YUM | THAI EXPRESS
From thaiexpress.ca
THAI SHRIMP CAKES WITH CHILI AIOLI - DISHING OUT HEALTH
From dishingouthealth.com
17 BEST THAI SHRIMP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
TRADITIONAL PAD THAI NOODLES | THAI KITCHEN
From mccormick.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love