Spicy prawncakes with noodle salad

  • serves 2
  • Easy

These Thai-style prawncakes are easy to make and full of flavour – ideal for a quick midweek meal for two. The noodle salad is easy and makes this more filling.



  • raw peeled prawns 250g
  • Thai red curry paste 1 tbsp
  • coriander a small bunch, chopped
  • flat rice noodles 100g
  • olive oil for frying
  • fish sauce 2 tbsp
  • limes 2, juiced
  • brown sugar 1 tbsp
  • red chilli 1, finely chopped
  • spring onions 4, sliced
  • sweet chilli sauce 3 tbsp


  • Step 1

    Put the prawns in a food processor with the curry paste and 2 tbsp of the coriander. Whizz into a paste, then form into 8 cakes.

  • Step 2

    Put the noodles in a bowl and pour over a kettle of boiling water. Leave until tender, drain, rinse in cold water and drain again.

  • Step 3

    Fry the prawncakes for 2-3 minutes on each side until golden and cooked through.

  • Step 4

    Whisk the fish sauce, ½ the lime juice and sugar together until the sugar has dissolved. Toss with the noodles, chilli, spring onions and the rest of the coriander. Mix the chilli sauce with the remaining lime juice. Serve the prawncakes with the noodle salad and chilli lime sauce for dipping.

Nutritional Information

  • Kcals 412
  • Carbs 63.4g
  • Protein 22.9g
  • Fat 9.2g
  • Salt 4.86g
  • Fibre 0.9g