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Crispy Prawn Cakes Recipe

Updated on July 17, 2012

At the weekend my husband volunteered to make dinner, which to be honest he does quite a lot on a Sunday, so I decided that it was only fair for me to rustle up something for lunch. We were all just a bit peckish but not what you would call hungry and I didn't want anything that would fill us up and spoil the anticipation of dinner. I also didn't want to make something that would take ages to prepare, so light and fast was what I wanted but ultimately something very, very tasty.

Fried food normally hits the spot with me - but as I know it's not too good for us I don't have it very often, everything in moderation is the golden rule. So one of my all-time favourite foods is prawns, I don't care how they're prepared I will eat as many of the delicious little morsels as I can get my hands on - so I decided to make Fried Prawn Cakes and I hope that you will try these and let me know what you think.


225g / 8ozs Raw Prawns

2-3 Spring Onions

1 Garlic Clove, crushed

1 Whole Red Chilli (adjust according to taste)

½ teaspoon salt

½ cup of Plain Flour

2 teaspoons Vermouth (Dry Martini)

1 teaspoon Brandy

3-4 tablespoons Cornflour

Vegetable or Olive Oil for Frying, 2" in depth


  • Into the food processor place the 225g/8ozs of Prawns, 3 chopped Spring Onions, a crushed Garlic Clove, ½ tsp salt, ½ cup of Plain Flour, 2 tsp Vermouth, 1 tsp Brandy. You can always swap the Vermouth and Brandy for 3 tsp of Sherry if you prefer. Add the Chilli if using. Blitz until everything comes together and is thoroughly combined.
  • Leave for an hour so that the flour can meld successfully into the wet ingredients.
  • Using your hands form 2-bite size pieces of cake and with cornflour on your hands toss the cakes between your hands until they are lightly coated.

Note: Please use Cornflour for the last part as this is what makes the cakes so crunchy when fried.

  • Pour the oil into a deep pan or wok to a depth of about 2 inches and heat to a medium heat.
  • You can test how hot your oil is by test frying a piece of bread, you don't want the heat too low or the cakes will spend a long time in the oil and will absorb a lot of oil (and of course please do not leave the oil unattended).
  • Carefully lower the Prawn Cakes into the hot oil using a slotted metal spoon and fry for 2-3 minutes, gently turn them over and fry for another couple of minutes until they are golden brown, I do these in batches of 4 at a time so that the oil remains a constant temperature.

Don't these look delicious bubbling away?
Don't these look delicious bubbling away?

I serve the Prawn Cakes with either a light salad or on their own with a squeeze of lemon and either some Sweet Chilli Dipping Sauce or some Chilli Jam. If you can find it I highly recommend Mrs. Bridges Chilli Jam, it's to die for, if you're in the UK you can get this in Dobbies, but there are lots of yummy Chilli Jams on the market and it goes so well with these.

Your plates will end up looking like this:


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    • Eileen Goodall profile image

      Eileen Goodall 4 years ago from Buckinghamshire, England

      Made these tonight - so delicious!

    • Rosemay50 profile image

      Rosemary Sadler 6 years ago from Hawkes Bay - NewZealand

      I have to try this recipe it looks great and I too am a lover of prawns. I have book marked this recipe.

      Love the last photo... smile

    • profile image

      leann2800 6 years ago

      I have never had prawn cakes but these remind me of fritters and old man used to sell by the beach. He gave them to me cause I was little. I have to try this recipe. Thanks for sharing.