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Thai Prawn Cakes (Thod Man Kung)

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500g shelled raw prawns
6 cloves Thai garlic
4 kaffir lime leaves
2 bird eye chillies
2 spring onions
2 tbsp uncooked rice
2 tsp salt
½ litre sunflower oil
2 tbsp cornflour

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Ingredients

  • 500g shelled raw prawns
  • 6 cloves Thai garlic
  • 4 kaffir lime leaves
  • 2 bird eye chillies
  • 2 spring onions
  • 2 tbsp uncooked rice
  • 2 tsp salt
  • ½ litre sunflower oil
  • 2 tbsp cornflour

Details

Level of difficulty Average
Preparation time 10mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

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 pestal and mortar.

Step 2

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.

Step 3

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.

Step 4

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 & drain onto a kitchen paper.

Step 5

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

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