These delicious little morsels are perfect to serve with drinks or as a starter to an Asian dinner. I prefer them to Thai fish cakes as they don’t have that spongy texture that Thai fish cakes are known for – these fritters are meatier and have a satisfying crunch. The batter can be prepared ahead and they can be shaped and kept in the fridge until you’re ready to shallow fry them. You can make these as big or as small as you like. As a canapé I like to make them bite size but as a first course I make them larger and serve 2 or 3 per person with the dipping sauce draped over them. For me these gorgeous savoury cakes have all the hallmarks of a great appetiser – flavour packed yet simple and fast to prepare!
Ingredients – Serves 4 Adapted from Ainsley Harriott
1 skinless chicken breast fillet – use 2 if they are small
250g raw prawns, peeled and deveined
1 egg white
1 garlic clove, crushed
1–3 tablespoons Thai red curry paste – depending on how much spice you like. I used 2 tablespoons
50g fresh breadcrumbs
1 x 200g tin sweetcorn, drained
2 tablespoons chopped fresh coriander
4 spring onions, sliced
3 tablespoons vegetable oil
6 tablespoons sweet chilli sauce
2 teaspoons soy sauce
2 teaspoons Thai fish sauce
1/2 a Lebanese cucumber, peeled, seeded and very finely diced
Roughly chop the chicken breasts and place in the bowl of a food-processor. Add the prawns, egg white, garlic and curry paste. Process until finely chopped. Tip into a bowl, add the breadcrumbs, sweetcorn, coriander and spring onions, and mix until well combined. Using wet hands, shape the mixture into patties.
To make the sweet chilli sauce, mix the three sauces together, add the cucumber and set aside. Heat the oil in a large frying pan. Cook the patties in batches, over medium-high heat for about 2-3 minutes on each side, until golden brown. Drain on kitchen paper and serve with lime wedges and the dipping sauce.