Prawn And Fish Cakes -
Thai-Style

Prawn and fish cakes - Thai-style.


Spicy and utterly delicious prawn and fish cakes which are perfect to serve as a starter or as part of a buffet!

They are quite easy and quick to make. I serve them with a chilli and fresh coriander (cilantro) sauce which is equally easy to make.

You can serve them on either a bed of rocket (arugula), which will add an extra peppery kick, or on a crunchy lettuce leave like cos lettuce.

Cooking-wise, either fry the Thai-style cakes in coconut oil first and then finish them off in the oven, or if you want to save yourself the hassle of spluttering fat all over your cooker, brush them with some melted coconut oil and only cook them in the oven. This is also a much healthier way of cooking.

Coconut fat is ideal for high-heat cooking (same as avocado oil) and it will add a nice flavour to these little beauties. Here in Britain you can find coconut fat in health food stores and also in well-stocked supermarkets. 

To make 16 small prawn and fish cakes with chilli sauce:

For the chilli sauce:

100ml, 3½floz, ½ cup, rice vinegar

2 teaspoons honey

1 red chilli, deseeded and finely chopped

A small handful of fresh coriander (cilantro), roughly chopped

 
For the cakes:

150g, 5½oz, raw salmon, chopped

300g, 10½oz raw peeled prawns

Half a small red onion, finely chopped

1 heaped teaspoon finely grated ginger

1 large red chilli, deseeded and finely chopped

Grated zest of a un-waxed lime, or use lemon

Handful of fresh coriander, stalk and leaves, chopped

1 tablespoon Thai fish sauce

¼ teaspoon black pepper
 
1.    Preheat the oven to 200C/fan 180C/400F/gas mark 6. Start by making the chilli sauce. Add the rice vinegar and honey to a small pot, stir and bring to a boil. Let it boil quite vigorously for about 4-5 minutes – until reduced by about half. Take it off the heat and allow the vinegar to cool down before adding the chopped chilli and coriander.

2.    Place all the ingredients for the prawn and fish cakes in a food processor and pulse for a short time until you have a chunky mixture – it should not be too fine.

3.    With your hands, form 16 small flat cakes. Cover a baking tray with baking parchment. You can either brown the cakes first by frying them quickly in some coconut oil over a medium-high heat and then place them on the baking tray, or put them directly on the tray and brush them with a bit of melted coconut oil.

4.    If you have browned them first they will need about 3-4 minutes in the oven, if not than leave them in the oven for about 5-6 minutes.

Serve on lettuce leaves and drizzle over some of the sauce.

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