Prawn and ginger cakes

Prawn and ginger cakes


Makes 16


  • 1 large potato, peeled, diced
  • 250g peeled green prawns
  • 3 shallots (scallions), finely diced
  • 2 tbsp coriander, chopped
  • 1/2 tsp grated fresh ginger
  • 1 tsp soy sauce
  • 2 tsp sweet chilli sauce, plus extra to serve
  • salt/pepper
  • 2 tsp cornflour
  • 2 tbsp vegetable oil


Place potato in a small saucepan, cover with cold water, bring to the boil and cook for 8-10 minutes until tender. Drain and lay in a single layer on a plate or tray to cool.

Chop prawn meat finely and place in a large bowl with shallots, coriander, ginger, soy sauce and sweet chilli sauce. Season with salt and pepper, and mix well. Use a fork to roughly mash potatoes then add them to the prawn mix with the cornflour. Combine well.

Heat half the oil in a large nonstick frying pan. Form 16 cakes from the prawn mix and cook in batches for 2 minutes each side until nicely brown, adding more oil as required. Remove to a plate lined with absorbent paper and keep warm.

Serve with extra sweet chilli sauce for dipping.

Find more prawn recipes

Serving Suggestions


  • You could chop and combine the prawn cake mix in a food processor, but be careful not to overdo it.
  • Frozen peeled green prawns are fine in this recipe; defrost first.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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