Thai Cod, Prawn and Crab Cakes

Another Asian favourite for me and perfect for summer. Served with a little salad or works brilliantly with a taco it’s crispy fresh and has a great chilli kick. This recipe will serve 4.


You will need:

300g Cod Fillet

8 Large King Prawns

2 Large Crab Claws (picked)

1 Large Garlic Clove

2 Spring onions

1 Red Chilli

1 tsp Ginger

1 tsp Galangal

1/4 tsp Ground Cumin

1/4 tsp Ground Coriander

1 tsp Chopped Coriander Stalks

Juice of 1/2 a Lime

1 tbs Light Soy

1 tbs Fish Sauce

1 tbs Cornflour plus some for coating.

Chilli Oil

Salt and Pepper

Mixed Salad ( I used pea shoots and coriander)

6 Thai Basil Leaves


1. First of all in your blender combine all ingredients apart from the fish, cornflour and salad.

2. Once it’s blended cut up the fish and prawns and blend until you have a slightly rough paste. Take out of the blender and place in a bowl.

3. Add the flour and mix. Then carefully add in the crab and gently fold in to the mix. Cover then place in the fridge for 20 minutes to firm up.

4. Add vegetable oil to the pan to about a centimetre in depth.

5. On a plate pour on some cornflour then take some of your mixture (about a golf ball size) and drop in to the flour. Flatten slightly then drop in to the hot oil and cook for about 2 minutes on each side.

6. Take them out and drain on kitchen paper. Arrange the salad in the bottom of the dish the top with the Fishcakes. Finally dress with some chilli oil, a squeeze of lime and a few sesame seeds.





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