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Home > Recipes > Thai prawn fish cakes with lime rice noodles

Thai prawn fish cakes with lime rice noodles
( SERVES 4 )

Annabelle White

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 4.7 / 5 FROM 3

Thai prawn fish cakes with lime rice noodles

4.7 / 5 FROM 3

Ingredients

400 g Prawns, raw, peeled
1 Tbsp Thai red curry paste
¼ cup Fresh coriander, chopped
100 g Dried flat rice noodles
3 tsp Sweet chilli sauce
3 Tbsp Fish sauce
2 Limes, zest removed and juiced
2 tsp Brown sugar
1 tsp Red chilli, finely chopped, seeds removed
4 Spring onions, sliced
3 sprigs Fresh mint, finely sliced
2 optional Cucumber pickle, (optional)

Directions

  1. Place the prawns together with curry paste and chopped coriander leaves in a food processor. Pulse into a paste, then form into 20 balls.
  2. Put the rice noodles in a bowl and cover with hot water from the kettle. Leave 4 to 5 minutes until tender, then drain, rinse in cold water and drain again.
  3. Stir the fish sauce, chilli sauce, lime zest and juice, brown sugar and chopped red chilli with seeds removed together until the sugar has dissolved. Add fresh mint leaves and spring onions, then toss with the noodles.
  4. Fry the prawn cakes for 2 to 3 minutes on each side until golden and cooked through.
  5. Serve the prawn cakes with the noodle salad and cucumber pickle. Decorate with more fresh chilli, coriander and a lime wedge.

Cook's tip:
  
If you don’t have time to make cucumber pickle, simply serve with bottled Thai sweet chilli sauce.
   
When choosing prawns, buy peeled and uncooked ones – they are much less expensive than shelled king prawns. They can often be bought for around $10 per kg at supermarkets.

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https://www.eatwell.co.nz/recipe/324/Thai-prawn-fish-cakes-with-lime-rice-noodles/

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Comments

  • Mercedes73
    Mercedes73
    added 212 days ago

    Quicker and easier than I thought it would be to make, I added some stir fry broccoli which worked well.

    • Flag comment for moderation

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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