Prawn (Shrimp) Cakes With Dipping Sauce Recipe

Name: Prawn (Shrimp) Cakes With Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kg raw prawns, peeled and de-veined; 1/2 cup coriander leaves; 4 kaffir lime leaves, shredded; 2 cloves garlic, crushed; 3 cm fresh ginger, finely grated; 1 stalk lemongrass, white part only,finely chopped; 1 small red chile, finely chopped; baby rocket, to serve; dipping sauce; 1/3 cup fresh lime juice; 4 teaspoons fish sauce; 2 teaspoons peanut oil; 1 small red chile, deseeded and finely chopped; 2 teaspoons brown sugar

Servings: persons

1 1/2 kg raw prawns, peeled and de-veined
1/2 cup coriander leaves
4 kaffir lime leaves, shredded
2 cloves garlic, crushed
3 cm fresh ginger, finely grated
1 stalk lemongrass, white part only,finely chopped
1 small red chile, finely chopped
baby rocket, to serve
dipping sauce
1/3 cup fresh lime juice
4 teaspoons fish sauce
2 teaspoons peanut oil
1 small red chile, deseeded and finely chopped
2 teaspoons brown sugar

1
Place prawns, coriander leaves, kaffir lime leaves, garlic, ginger lemon grass and chilli in a small food processor.
2
Process until well combined.
3
Using wet hands, form into 12 patties.
4
Place 5cm water in large wok on high and bring to the boil.
5
Line 2 bamboo steamer baskets (30cm) with non-stick baking powder.
6
Divide prawn cakes between prepared baskets, cover with steamer lid and place over water in wok.
7
Reduce heat to medium-high and steam for 5 minutes.
8
Swap baskets around and steam a further 5 minutes.
9
Check water level adding more if necessary, then steam a further 5 minutes, or until just cooked through.
10
Meanwhile, make the dipping sauce by mixing all the ingredients together in a small bowl.
11
Serve the warm prawn cakes and baby rocket leaves.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 kg raw prawns, peeled and de-veined, 1/2 cup coriander leaves, 4 kaffir lime leaves, shredded, 2 cloves garlic, crushed, and more.

Yes, Prawn (Shrimp) Cakes With Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Prawn (Shrimp) Cakes With Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions