Thai Fish Cakes

A common street food in Thailand, Thai Shrimp Cakes are far more flavoursome than the western variety. They can also be prepared well ahead of time and quickly reheated in the microwave.



200g can cooked shrimps, drained.

3 kaffir lime leaves, spine removed, chopped.

2 tsp Thai fish sauce.

1 chilli, seeded and diced.

1 tsp ground cumin

½ tsp ground coriander

1 tblsp brown sugar.

3 spring onions, chopped.

25mm lump ginger grated.

3-4 tblsp. coconut milk.

½ cup cooking oil.



Combine all the ingredients except the oil in a small bowl. Zap to a paste with a kitchen wand. Using wet hands, form the paste into balls about the size of a golf ball and flatten slightly to form a small cake. Arrange on a plate, cover and place in the fridge for half an hour. Heat the oil in a shallow pan over a hot flame and fry the fish cakes on both sides until golden brown, placing on a kitchen towel to drain as you go.


Serve with: Boiled or pilaf rice and a crisp green salad.


Serves: 2.

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