Thai Fish Cakes

The Illustrated Quick Cook

Thai Fish Cakes

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    10 oz (300 g) peeled and deveined cooked shrimps, coarsely chopped juice of 2 limes
    3 garlic cloves, peeled but left whole 1 large egg, lightly beaten
    small handful of fresh cilantro 3-4 tbsp vegetable or sunflower oil
    2 fresh red Thai or other hot chile peppers, seeded salt and freshly ground black pepper
    generous splash of Asian fish sauce, such as nam pla sweet chili sauce (to serve)
    generous splash of soy sauce wild arugula leaves (to serve)
    small handful of fresh basil leaves


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      Combine the shrimps, garlic, cilantro, chiles, fish sauce, soy sauce, basil, and lime juice in a food processor, and process into a coarse paste. Add the egg and plenty of salt and pepper, and process again.

    • 2

      Heat a little oil in a frying pan over medium-high heat. Scoop 1 tbsp of the mixture, then carefully slide it into the pan and flatten slightly; it should be about ¾ in (2cm) thick. Repeat until all the mixture has been used. Cook for a minute or two on each side until golden. You may need to cook in batches, adding more oil as needed. Drain the fish cakes on a plate lined with paper towels.

    • 3

      Serve hot with a drizzle of sweet chili sauce and some arugula leaves.


    Use Thai basil, which has a spicy, delicate flavor, instead of regular basil, if you can find it. It also has a sweeter taste than regular basil.

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