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Main course · Thai

Tod Mun Goong (Thai Prawn Cakes with Sweet Chilli Sauce)

25 min Serves 4 ~150 kcal/serving ~£8.80 (£2.20/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 400 g raw king prawns, peeled and deveined
  • 2 tbsp thai red curry paste
  • 1 eggs
  • 1 tbsp cornflour
  • 3 kaffir lime leaves
  • 1 tbsp fish sauce
  • 3 tbsp sweet chilli sauce

Nutrition (per serving)

Calories
150 kcal
Protein
19.3 g
Carbohydrate
11.5 g
of which sugars
8.3 g
Fat
2.6 g
of which saturates
0.8 g
Fibre
0.4 g
Salt
2.07 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Finely chop the prawns and shred the kaffir lime leaves.

  2. 2

    Mix the prawns with the curry paste, egg, cornflour, shredded lime leaves and fish sauce until well combined and slightly sticky.

  3. 3

    Shape into small flat patties.

  4. 4

    Fry in a little oil for 3 to 4 minutes each side until golden and cooked through.

  5. 5

    Serve the prawn cakes with the sweet chilli sauce for dipping.

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