Red Curry Prawn and Ling Cakes

Red Curry Prawn and Ling


GF, DF, Low FODMAP, Pescatarian

Serves 12

Red Curry Paste

  • 2 tsp Cumin powder
  • 2 tsp Coriander powder
  • 4 Birdseye Chillies, finely chopped
  • 3 Lemongrass stalks, roughly chopped
  • 3cm piece ginger or galangal
  • 4 green parts of the spring onion
  • 1 tblsp garlic oil (low fodmap)
  • 6 Kaffir Lime Leaves (fresh) (or 1 tsp finely grated lemon zest)
  • 80g stalks of coriander (keep leaves for prawn cakes)
  • 2 tblsp fish sauce or Cocomino’s
  • 2 tblsp Sunflower or vegetable oil
 To serve
  • In a vitamiser blend all ingredients until a fine paste. Jar (will keep in fridge for up to 2 weeks, alternatively you can free for later use)
Prawn and Fish Cakes
  • 150g raw prawns
  • 150 g ling or a white fish
  • 1 egg yolk
  • 2 teaspoons fish sauce
  • 1 tablespoon sugar
  • ¼ cup chopped green beans
  • 2 tablespoons Thai Basil leaves
  • Sunflower (or neutral vegetable oil) for frying
 To serve
  • Spread the chopped prawns on a plate and place in the freezer for 15 minutes (this ensures a springy texture)
  • Combine chilled prawns, curry paste, egg yolk, fish sauce and sugar in a food processor and pulse until smooth, about 30 seconds.
  • Transfer to a mixing bowl; stir in the green beans and basil and season with salt.
  • Shape into small flat discs about 5cm diameter.
  • Heat oil in a wok until shiny, then fry prawn cakes in small batches for 2-3 mins until golden.
  • Drain on paper towelling
  • Serve with a bowl of the dipping sauce.
Dipping Sauce To Serve
Mix all ingredients in a serving bowl and place with the Prawn and Fish Cakes for dipping