Prawn and coconut fishcakes with papaya salsa

Add a twist to fish cakes with this coconut recipe.
recipe, seafood, fry
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Recipe from: 21 September 2015
Preparation time: 35 min
Cooking time: 20 min


  • 500
    firm white fish fillets, cubed
  • 30
    green curry paste
  • 15
    fish sauce
  • 1
  • 100
    cake flour
  • 60
    fresh coriander, chopped
  • 500
    prawns, shelled, cleaned and chopped
  • 150
    peas, slightly mashed
  • 100
    fresh coconut, grated
  • 100
    spring onions, finely chopped
  • 125
    oil to fry
  • 1/2
    firm ripe papaya, peeled and seeded
  • 1/2
    cucumber, peeled and seeded
  • 1
    red pomelo, cut into segments
Servings: Change Serving


Place the fish, curry paste, fish sauce, egg and flour in a food processor and pulse for 1-2 minutes or until well mixed. Scrape into a mixing bowl and add the coriander, prawns, peas, coconut and spring onions. Mix, then form the mixture into balls and roll it in coconut. Using the palms of your hands, flatten the balls slightly.

Heat the oil in a frying pan and fry the fishcakes in batches until golden brown on both sides.

Drain on paper towels and serve warm with the salsa.

Prepare the salsa Dice the papaya and cucumber. Add the rest of the ingredients and mix thoroughly.

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Home magazine

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Read more on: fry  |  recipe  |  seafood


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