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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 23 Eva and Debra: Prawn Cakes with Peanut & Lime Dipping Sauce

Watch MKR on TV2 and TVNZ OnDemand


Prep: 40 mins

Cook: 15 mins

Serves: 4



  • 250g white fish fillets, roughly chopped
  • 500g green prawns, peeled, deveined, roughly chopped
  • 2 tbs fish sauce
  • 1 tsp rice flour
  • 1 egg
  • 2 spring onions, thinly sliced
  • 4 kaffir lime leaves, spine removed, roughly chopped
  • 2 tbs vegetable oil


Red Curry Paste

  • 2 tsp coriander seeds, roasted
  • 1 tsp cumin seeds, roasted
  • 2 tsp white peppercorns
  • ½ tsp ground mace
  • 15 dried red chillies, soaked in hot water for 30 minutes, deseeded, roughly chopped
  • 2 eschalots, roughly chopped
  • 12 garlic gloves
  • 2 lemongrass stalks, white part only, thinly sliced
  • 1cm-piece galangal, chopped
  • 4 coriander roots, chopped
  • 1 tbs finely grated lime zest
  • 2 tsp salt
  • 2 tsp shrimp paste, roasted


Peanut & Lime Dipping Sauce

  • 110g (½ cup) caster sugar
  • 2 limes, juiced
  • 2 tbs fish sauce
  • 1 long red chilli, thinly sliced
  • ½ Lebanese cucumber, deseeded, finely diced
  • 2 tbs finely chopped roasted peanuts



  1. To make curry paste, Using a mortar and pestle, grind coriander, cumin and peppercorns to a paste. Place in a small food processor with remaining ingredients and process until a smooth paste forms. Set aside.
  2. Place fish, prawns, reserved curry paste, fish sauce, flour and egg in a food processor. Process to combine, then transfer mixture to a bowl. Using a large metal spoon, mix in onion and lime leaves.
  3. Using wet hands, divide mixture into 12 equal portions, then shape each into 1cm-thick patties. 
  4. Heat oil in a medium frying pan over medium heat. Cook patties, in batches, for 2-3 minutes on each side or until golden. Remove with a slotted spoon and drain on paper towel.
  5. To make dipping sauce, stir sugar and 60ml (¼ cup) water in a small saucepan for 1-2 minutes or until sugar dissolves. Cool, then stir in remaining ingredients.
  6. Serve prawn cakes with dipping sauce to the side.