Spicy Thai prawn cakes recipe

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serves: 4
Skill: medium
Prep: 15 min
Cooking: 5 min
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  • These spicy Thai prawn cakes are full of the flavours of chilli, garlic and lemongrass, with none of the fuss – the red curry paste does all the work for you. Try serving them with stir-fried vegetables, lime wedges and sweet chilli dipping sauce. They’re a delicious and simple party food choice or starter at a dinner party. They’re spicy and tasty all in one. Your friends and family will love tucking into these tasty treats especially as they only take 20 mins to make.


    • 250g mashed potato
    • 1tbsp red Thai curry paste
    • 175g ready cooked prawns, finely chopped
    • 3 spring onions, finely sliced
    • 25g flour
    • Oil for frying


    • Beat the mashed potato and curry paste together until they are well blended.

    • Stir in the prawns and spring onions.

    • Form the mixture into balls in the palms of your hands, flatten them, then toss in flour.

    • Heat the oil in a frying pan and fry the prawn cakes in batches for 5 mins, until the outside is golden.

    Top tip for making Spicy Thai prawn cakes

    You can make these ahead and fry them at the last minute – the uncooked prawn cakes will keep in the fridge for 24 hours.

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