Thai Prawn & Fishcakes
Warning: These crispy golden pops of Thai Prawn & Fishcakes are super delish & very addictive!
Ingredients
-
500
g
roughly diced fish fillets e.g. snapper, cod, barramundi or salmon
-
200
g
peeled and deveined prawns
-
8
kaffir lime leaves, destemmed, finely chopped
-
1
tbsp
Thai red curry paste
-
1
egg white
-
1/2
tsp
sugar
-
2
tsp
fish sauce
-
2
tsp
sea salt
-
vegetable oil for deep frying
-
diced cucumber, to serve
-
fresh herbs, to serve e.g. basil, mint or coriander leaves
Drizzle sauce
-
3
tbsp
fish sauce
-
3
tbsp
sugar
-
2
tbsp
white vinegar
-
2
tbsp
lime juice
-
1
long red chilli, finely chopped
Instructions
-
To make the drizzle sauce, combine the ingredients in a bowl. Set aside until ready to serve.
-
To make the prawn & fishcakes, pulse the fish in a food processor until it forms a paste. Transfer to a large bowl. Use a knife to finely mince the prawns. Add the minced prawn to the fish. Then add the Thai red curry paste, egg white, sugar, fish sauce and salt. Use your hands to mix and ‘knead’ the mixture for about 2 minutes. Pick up the mixture and ‘slap’ it against the bowl to remove excess air.
-
Heat enough vegetable oil in a saucepan for deep frying. When the oil is hot, use your hands to scoop up roughly heaped tablespoons of the fish mixture and carefully drop into the oil. Repeat with another 5-6 scoops of fish mixture (don’t overcrowd the pan). Cook, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towel.
-
To serve, pile the fishcakes onto a serving platter. Scatter over the cucumber and herbs and drizzle with the sauce.