Asian / Chicken / Entrees / Fish & Seafood

Thai Chicken & Prawn Cakes

Every time you head to a Thai restaurant, do you tuck into those scrummy looking fish cakes and then say yuck !  Well “yuck” no more, with this simple and delicious recipe.  It’s not fish, but chicken and prawns and will have you coming back for seconds.

In a blender, whizz up four skinless chicken thighs until almost smooth.  You may need to add some fish sauce just to make the whizzing process a little easier.  Transfer the chicken to a mixing bowl.

Same with the prawns, but this time leave them so they are lumpy and have some texture.  Typically I make the prawn / chicken ratio about 50/50.  Add the prawns to the mixing bowl.

Lastly whizz up as much garlic, ginger and lemongrass as you dare.  When almost smooth, chuck in some large red chillies for colour and some small ones for heat.  Lastly, a big bunch of coriander, stalks and all.  Add enough fish sauce to allow the mixture to blend.  Transfer to the mixing bowl.

Now for some flavourings.  I used some Thai red curry paste, spring onions, pepper and a sprinkling of sugar.  Use what ever propartions you’re happy with.  Mix until all is combined and looking like a real mess.  If the mixture is a little sloppy, add some breadcrumbs until you have a good firm consistency but still wet to the touch.  If you like some crunch, add finely cut asparagus or string beans or sliced water chestnuts.

Check the seasoning by cooking up a small patty.  Adjust as required.

Leave in the refrigerator for 8 hours for the flavours to combine and infuse.

When ready to cook, heat a pan with a good splash of some light oil for frying.  Everyone has their favourites, just use yours, but not olive oil.  Olive oil has a very western flavour that detracts from the Asian theme and smokes before it is suitably hot to fry in.

Finally roll the mixture into bite size balls, coat in seasoned cornflour and place into pan for shallow frying.  Press down to a patty with a spatula and fry till golden.  Drain on absorbent paper when done, and serve hot.

These can be eaten with or without a dipping sauce.  For the dipping sauce i mix together:

  • Minced garlic
  • Grated ginger
  • Toasted sesame seeds
  • Finely chopped spring onions
  • Soy sauce
  • Mirin
  • Water
  • Italian vinegrette salad dressing
  • and balance with salt, pepper and palm sugar.


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