Fragrant Prawn Crab Salmon Thai Fish Cakes With Green Curry Recipe 395

RUSSELL'S THAI STYLE CRAB AND PRAWN CAKES

Russell's Thai Style Crab and Prawn Cakes image

We are currently travelling around Australia, following the crab season it seems. One of our favourite ways to eat all these crabs we catch is in crab cakes. Russell has almost perfected them for our tastes-but I tell him he'll just need to practice a bit more ;-)

Provided by JustJanS

Categories Crab

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

250 g crabmeat
250 g small peeled cooked prawns, roughly chopped (shrimp)
3 green onions, finely sliced
1/2 cup breadcrumbs
2 eggs
2 teaspoons green curry paste
2 teaspoons fish sauce
4 teaspoons lime juice
2 tablespoons chopped fresh coriander
fresh ground black pepper
2 tablespoons oil (or maybe a little more)

Steps:

Mix all ingredients together well.
Shape into 8 cakes.
Heat the oil over medium heat and fry the cakes until cooked and golden on one side (about 5 minutes).
Turn over and cook for another couple of minutes or until cooked right through.
Serve at once with a wedge of lime on the side.

Nutrition Facts : Calories 504.2, Fat 21.9, SaturatedFat 3.9, Cholesterol 396, Sodium 2496, Carbohydrate 23.7, Fiber 1.9, Sugar 2.8, Protein 50.5

FRAGRANT PRAWN, CRAB & SALMON THAI FISH CAKES WITH GREEN CURRY RECIPE - (3.9/5)

Fragrant Prawn, Crab & Salmon Thai Fish Cakes with Green Curry Recipe - (3.9/5) image

Provided by á-25087

Number Of Ingredients 10

Ingredients

1/2 pound cooked prawns, chopped
1 (6-ounce) can crab meat
1/2 pound salmon fillets, cooked
1 tablespoon Thai green, or red curry paste
2 teaspoon coconut cream
1 teaspoon thai fish sauce
1 red chilli, deseeded and finely chopped
1/2 teaspoon ground cumin
Squeeze of lime
1 to 2 spring onions, finely chopped

Steps:

Add all the ingredients together in a large bowl and mix. Form the Thai fish cakes in the palm of your hand and place on a plate or tray. Allow to rest in the fridge for the flavors to combine and settle, about 15 minutes. Once ready remove from the fridge and deep fry in vegetable oil for 5 minutes on each side until brown (medium-high heat) Allow to rest about 5 minutes before eating.

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