Salsa’s Prawn Cakes

Often found on the daily specials board and in this months September menu, the fish cakes or prawn cakes bring the umami to a dinner party every time! Try this dish for your next gathering either in entree / lunch portions or a little canape/snack for BBQ’s and parties. And for a dipping sauce or garnish …¬†think fresh, textured and preferably with an Asian influence. Enjoy!


PRAWN CAKES 600g raw peeled tiger prawns

200g skinless, boneless white fish fillets

20g Thai green curry paste/or red curry paste

1 egg

60 ml thickened cream

4 spring onions, sliced thinly

2 sprigs coriander, chopped

6 g Maldon sea salt

oil for frying or cooking spray


  1. Place the fish, curry paste in a food processor and process until finely chopped, slowly adding the egg & cream to bind the fish.
  2. Season with salt, and transfer the mix into a bowl.
  3. Then chop the prawns in the food processor, on pulse, not too fine.
  4. Stir in the spring onions and coriander, chill the mixture for 10 minutes. Using your hands, shape the prawn mixture into 12 small cakes be.
  5. Spray a large non stick frying pan or flat grill with cooking spray and place on medium-high heat. Cook the prawn cakes, 2-3 min on each side, until golden brown and firm.

Serve with a green paw paw salad & lemongrass curry sauce for freshness and umami!