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Thai Prawn Cakes - New Recipe!
Aromatic Prawn Cakes

Uma Wylde's Aromatic Prawn Cakes (Thod Man Kung)

Ingredients for Thai prawn cakes (for four people):

    • 500g shelled raw prawns

    • 2 spring onions

    • 2 tsp salt

    • ½ litre sunflower oil

    • 2 tbsp cornflour

Preparation & Cooking Time: 20 minutes


    1. Tip 2 tbsp rice into a frying pan and cook over a medium heat until golden then take off the heat and grind to a powder in a pestle and mortar.

    2. Deseed the chillies and tip into a food processor with the garlic, spring onion and kaffir lime leaves and blitz until fine. Now add the raw prawns, the ground rice and 2 tsp salt and blitz until smooth.

    3. Turn the prawn mixture onto a board sprinkled with cornflour and roll into a long sausage. Cut the roll into 1cm slices then shape into patties and dust with a little cornflour.

    4. Pour enough oil into a frying pan or wok so it’s deep enough to cover the prawn cakes and place over a high heat. Once the oil is sizzling hot then add the prawn cakes and fry for 1 minute or until golden. Remove with a slotted spoon and drain on to absorbent kitchen paper.

    5. Serve with dipping sauce such as a cucumber, chilli or peanut.

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