Spicy prawn and fish cakes
Serve these succulent and flavourful fish cakes as a starter, snack, or as part of a buffet meal.
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Loading... Ingredients
- 5 ml (1 tsp) fish sauce
- 5 ml (1 tsp) red curry paste or to taste
- 5 ml (1 tsp) palm sugar or brown sugar
- 125 ml (½ cup) coconut cream
- 200 g prawn meat, chopped
- 500 g kingklip or any firm white fish, finely diced
- 250 ml (1 cup) cooked Spekko India Gate Classic Basmati Rice
- 1 egg, beaten
- 3-4 spring onions with leaves, sliced
- 2 cloves of garlic, crushed
- 5 ml (1 tsp) grated ginger
- 125 ml (½ cup) coarsely chopped coriander
- 125 ml (½ cup) coarsely chopped basil
- flour to dusting
- olive oil for frying
- lemon or lime wedges and sweet chilli sauce to serve
Method
- Mix fish sauce, curry paste, sugar and coconut cream together until smooth.
- Add to the remaining ingredients, except flour and oil, in a bowl and mix well.
- Shape into fish cakes and refrigerate for at least 1 hour to set. Dust cakes with flour just before frying.
- Heat a thin layer of oil in a frying pan and fry the fish cakes on both sides until golden and cooked.
- Serve warm as a snack or light meal with lime or lemon wedges and sweet chilli sauce if preferred.
From the Spekko kitchen
Coconut cream freezes well, so decant the rest of the tin into a freezer container and freeze until you need it for the next time you prepare a curry.