Thai Prawn Cakes with Hot Garlic Pickle Recipe


Serves 2

Thai Prawn Cakes

  • 2 small spring onions

  • ⅓ medium red chilli, deseeded

  • 1 tsp soya sauce or coconut aminos

  • 1 tbsp grated fresh ginger

  • Finely grated zest of 1 lime

  • 1 tsp fresh lime juice

  • 1 - 1½ tsp The Cherry Tree Hot Garlic Pickle to taste

  • ¼ tsp salt

  • 3 tbsp chopped fresh coriander

  • 225g raw tiger prawns, shelled

  • 3 tbsp GF flour

  • 1 tbsp sesame seeds

  • 2 tbsp avocado, olive oil or sunflower oil

Side Salad


Thai Prawn Cakes

  • Finely dice 1 spring onion and ⅓ of a chilli.

  • Place in a food processor along with the soya sauce or coconut aminos, ginger, lime zest and juice, hot garlic pickle, coriander and salt. Blitz to form a paste.

  • Add the prawns and blitz to combine, just enough so you still keep a little texture in some of the prawns. Add 3 tbsp of flour and pulse to combine.

  • Shape the mix into 4 patties with your hands, about 1cm thick, option to dust in a little more flour if you like if a touch wet. Press the sesame seeds into the top. (NOTE: These can be prepped up to 1 day ahead and stored, covered, in the fridge.)

  • Heat 2 tbsp of avocado or olive oil in a frying pan. Cook over a medium heat for 3 - 4 minutes per side, or until golden and cooked through.


  • Make thin strands of carrot and cucumber using a julienne peeler, discard the cores, or you can grate / thinly slice with a knife. Thinly slice the spring onion lengthways.

  • Place the salad leaves in a mixing bowl along with the carrot, cucumber and spring onion. Add the Spiced Mango dressing and toss to combine. Option to just drizzle the dressing on top if you prefer.

  • Serve Thai Prawn Cakes with salad and optional Hot Garlic Pickle on the side.