Baked Prawn and Chilli Ginger Cakes

READY IN: 35mins
Recipe by Lene8655

All those delicious thai flavours wrapped up in these soft, fluffy cakes. For an extra burst of flavour serve drizzled with sweet chilli sauce or a squeeze of fresh lime juice.

Top Review by Fishbox

Very tasty and light recipe! I didn't have any fresh chilies, but instead used crushed chili flakes. I placed the cakes on a bed of crunchy lettuce and served with my home-made sweet chili sauce - absolutely delicious, and one I will be keeping for the future.

Ingredients Nutrition

  • 2 slices white bread, crusts removed, about 100g
  • 250 g peeled raw prawns
  • 1 green chili, seeded and finely chopped
  • 2 12 cm piece fresh gingerroot, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon salt
  • 1 egg

Directions

  1. Place the bread in a bowl, cover with water, soak for about 10 seconds, then squeeze out the excess water. Place the drained bread in a food processor with the prawns, chilli, garlic, coriander, salt and egg. Pulse until well blended.
  2. Preheat the oven to 200 degrees celcius. Using lightly floured hands divide the mixture into 12 small cakes. Spray a baking sheet very lightly with oil and arrang the prawn cakes onto the baking sheet, evenly spaced apart. Spray with a little oil and bake for 15-20 minutes minutes, turning half way through, until golden brown and just begining to crisp. Aerve warm with baby lettuce, rocket or watercress leaves and a bowl of sweet chilli sauce.

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