Thai Shrimp Cakes

Easy | Mild | 45 min | Makes 12 cakes

Shrimp cakes are mouthwatering appetizers which you won’t be able to keep your hands off! Crisp Panko coating keeps them tender and moist. Dunk away in Pineapple dipping sauce!


ai Shrimp Cakes ingredients
Prawns (peeled and deveined) 10 pieces
Pork belly 30g
Sweet corn kernels 100g
Breadcrumbs 100g
Pineapple sauce 1 bottle



Blend the ingredients

Place the prawns, the bacon and the sweet corn kernels in a blender. Add pepper and then blend until you get a smooth paste.

Thai Shrimp Cakes

Form the prawn cakes

Scoop one heaped tbsp of paste in your hands and then shape into a patty. You should be able to yield the paste into 12 flat cakes. Then keep refrigerated for at least 45 minutes.

Thai Shrimp Cakes

Coat the prawn cakes

Cover each prawn cake with breadcrumbs. This will ensure they get a nice crispy exterior!

Thai Shrimp Cakes

Deep fry the prawn cakes

Deep-fry for 5 minutes until golden brown.

Thai Shrimp Cakes

Drain on paper towels

Drain the cooked prawn cakes on paper towels to absorb any excess oil that may still be clinging to them.

Thai Shrimp Cakes

Plate your dish

Plate your crispy prawn cakes and serve with our deSIAM Sweet Chilli sauce.