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Thai Prawn Cakes and Chilli Dipping Sauce

Thai Prawn Cakes and Chilli Dipping Sauce

Thai food is growing in popularity and demand, and these Thai prawn cakes are an easy way to get the flavours of Thai food effectively. Best made for a starter or finger food.


Difficulty: 3/5



100g Golden Caster Sugar

175ml Rice Vinegar

2 Slices Root Ginger

Handful Chopped Coriander

2 Shallots

2 Red Chillies

400g Raw Peeled Prawns

1 Lime, Zested

1 Tbsp Fish Sauce

Vegetable Oil

1 Carrot, Finely Diced



- Heat the sugar and the vinegar with a small pinch of salt in a saucepan until the sugar has fully dissolved.

- Bring the pan to the boil and then turn down and let simmer for five minutes until it becomes syrupy. Then leave it to cool.

- Then put the ginger, coriander, half the shallots and half of the chilli in a food processor until they have been blended finely.

- Then add the prawns, lime zest and the fish sauce and then pulse and mix with the food processor.

- Then grind a bit of black pepper over the mix, then pat and shape the mix into six cake shapes. Brush both sides of the cake with a tiny bit of vegetable oil and place them on a baking sheets. Grill the cakes for about three minutes on each side.

- Add the remaining chilli, shallots and chopped carrot to the vinegar syrup and mix them together.

 - Serve the cakes warm with the sauce on the side.

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