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Thai pork and prawn cakes with sweet chilli and cucumber sauce


For the cakes

  • 2 tbsp chopped coriander
  • 1 inch piece ginger, peeled and sliced
  • 1 shallot, chopped
  • Zest of a lime
  • 1 small chill, sliced
  • 1 tbsp fish sauce
  • 300g peeled prawns
  • 300g minced pork
  • Black pepper
  • 1 tbsp vegetable oil

For the dipping sauce

  • 1 shallot, finely chopped
  • 3 tbsp finely diced cucumber
  • 1 red chilli, finely chopped
  • 75g caster sugar
  • 125ml rice vinegar
  • 1 tbsp chopped roasted salted cashew nuts


To make the cakes, place the ginger, coriander, shallots, chilli, lime zest and the prawns in a food processor and blitz until fine. Add the pork and the fish sauce and pulse again, this time keeping the mixture chunky. Season well with black pepper, then form into 18 flat cakes. Next, prepare the dipping sauce. Put the sugar and vinegar in a small saucepan with a pinch of salt. Bring to the boil and simmer for 5 minutes until syrupy. Remove from the heat and cool completely. When cool, add the chilli flakes, cucumber, peanuts and shallot, and stir together. Next you can start to cook the cakes. Brush both sides of the cakes with the vegetable oil and place on a baking sheet. Cook for 2 minutes on one side, turn over and brush with the liquids from the prepared sauce. Cook for another 2-3 minutes and slightly browned at the edges. Serve the cakes with the sweet chilli and cucumber relish.

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