Thai Prawn and Crab Cakes


Serves 12



300g Cooked king prawns (shelled)
2 Spring onions, sliced
1 Stick of lemongrass, finely chopped
1 Red chilli, finely chopped
Zest of 2 limes, plus lime wedges to serve
2.5cm Fresh ginger, finely grated
2tsp Cornish Sea Salt Really Garlicky
Small bunch coriander, plus extra to serve
100g Cooked white crab meat
1 Large egg white
75g Soft white breadcrumbs
Sunflower oil, to fry
For the dipping sauce
4tsp Sweet chilli sauce
2tbsp Fish sauce
1tbsp Lime juice
1 Pinch of Cornish Sea Salt Really Garlicky


These tasty little morsels make great nibbles to have with drinks or serve with a big salad for lunch.


  • Place all of the fishcake ingredients (apart from the crab, egg white and breadcrumbs) into a food processor and whizz until the mixture comes together (don’t worry about a few chunks). Scrape into a bowl and the mix in the crab, egg white and breadcrumbs. Chill for 30 minutes.
  • Meanwhile, in a small bowl mix together the dipping sauce ingredients with a pinch of the Really Garlicky sea salt.
  • Divide the fishcake mixture into 12 cakes. In a deep frying pan, heat 1.5cm oil in the bottom of the pan. Fry the fishcakes in batches for about 4 minutes each side until golden. Drain on some kitchen paper and serve with the dipping sauce, lime wedges and a salad if you like.

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