Table of Contents
Simmer the rice in a pan of salted boiling water for 25 minutes. For the prawn cakes, put 300g of the prawns in a food processor with all other ingredients except for the oil. Pulse until the mix comes together. Transfer to a bowl. Roughly chop the rest of the prawns and stir into the mixture.
It’s very easy to make Thai shrimp cakes. The recipe calls for only a few ingredients: Roughly chopped up the shrimp to form a sticky shrimp paste. You may also use a food processor to process the shrimp into a fine paste. Next, shape the shrimp into a patty.
Meanwhile, mix the remaining 3 tbsp fish sauce with the lime juice and sweet chilli sauce, then add the remaining sliced spring onion. Heat 1cm oil in a large frying pan, then fry the prawn cakes for 3-4 minutes on each side until golden and cooked through.
Shape into 12 patties, put on a plate and chill for 15 minutes. Meanwhile, mix the remaining 3 tbsp fish sauce with the lime juice and sweet chilli sauce, then add the remaining sliced spring onion. Heat 1cm oil in a large frying pan, then fry the prawn cakes for 3-4 minutes on each side until golden and cooked through.
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