Spicy prawn cakes

Thai-style fish cakes make a special supper to share

  • Cook:55 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 621
  • fat 29g
  • saturates 4g
  • carbs 61g
  • sugars 1g
  • fibre 2g
  • protein 33g
  • salt 3.59g


  • 3 spring onions
  • 2 small red chillies
  • finely grated zest of 1 lime and 1 tbsp fresh lime juice
  • pinch of sugar
  • 3 tbsp chopped fresh coriander
  • 225g shelled raw tiger prawns
  • 1-2 tbsp plain flour, for dusting
  • 3 tbsp sunflower oil
  • 140g medium egg noodles (we used Blue Dragon)
  • 1 garlic clove, crushed
  • 1 rounded tsp grated fresh root ginger
  • 50g mangetout, trimmed and thinly sliced lengthways
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp toasted sesame seeds


  1. 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.

  2. 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.

  3. 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.)

  4. 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.

  5. 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.

  6. 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.

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