Spicy Thai Red Curry Crab & Prawn Cakes with Sweet Chili Dipping Sauce
Elevate your seafood game with these Spicy Thai Red Curry Crab & Prawn Cakes, an irresistible treat inspired by vibrant Thai flavors. Perfectly spiced with aromatic red curry paste, fresh crab, and succulent prawns, these cakes deliver a burst of flavor in every bite. Ideal for special occasions or casual gatherings, they are not only delicious but also easy to prepare. Serve them with a refreshing sweet chili dipping sauce for an added zesty kick. Your taste buds will thank you, and your guests will be asking for seconds!
25
Servings
N/A
Calories
12
Ingredients
Ingredients
Fresh crabmeat
350 g (Preferably fresh for best taste; canned is acceptable.)
Uncooked prawns
550 g (Shelled and deveined.)
Thai red curry paste
1.5-2 tablespoons (Use a high-quality brand like Thai Kitchen.)
Green onions
3 (Chopped coarsely.)
Fresh coriander
2 tablespoons (Finely chopped.)
Lemongrass
2 teaspoons (Finely chopped.)
Egg
1 (Beaten.)
Peanut oil
2 tablespoons (For cooking.)
Lime juice
2 tablespoons (Freshly squeezed.)
Fish sauce
2 teaspoons (For seasoning.)
Sugar
2 teaspoons (For balancing flavors.)
Sweet chili sauce
1/2 cup (Use a preferred brand like Thai Kitchen.)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Thai Red Curry Crab & Prawn Cakes?
These are Thai-inspired seafood appetizers made with fresh crabmeat, prawns, and aromatic red curry paste, served with a sweet chili dipping sauce.
What type of crabmeat should I use?
Fresh crabmeat is highly recommended for the best flavor, though high-quality canned crabmeat is an acceptable substitute if fresh is unavailable.
Can I use frozen prawns for this recipe?
Yes, you can use frozen prawns. Ensure they are completely thawed, shelled, and deveined before starting the preparation.
How spicy are these crab and prawn cakes?
The spice level depends on the amount of Thai red curry paste used. Using 1.5 to 2 tablespoons provides a noticeable but balanced heat.
Is the sweet chili dipping sauce homemade?
The recipe suggests using a high-quality pre-made brand like Thai Kitchen for convenience and consistent flavor.
What is the purpose of the egg in the mixture?
The egg acts as a binding agent, helping the crab and prawn mixture hold its shape while cooking.
Can I substitute peanut oil?
Yes, if you have a nut allergy or prefer a different oil, you can use vegetable oil, canola oil, or any other high-smoke-point oil.
How do I prepare the lemongrass?
Remove the tough outer layers and use only the tender inner white part, chopping it very finely so it integrates well into the cakes.
How many servings does this recipe provide?
This recipe is designed to yield approximately 25 servings, making it perfect for parties or large gatherings.
Can these cakes be prepared in advance?
Yes, you can prepare the mixture ahead of time and keep it refrigerated until you are ready to fry the cakes.
What is the best way to serve these cakes?
Serve them warm with a side of sweet chili dipping sauce and perhaps a few fresh lime wedges for an extra zesty kick.
Are these crab cakes gluten-free?
The core ingredients are naturally gluten-free, but you should check the labels of your red curry paste and fish sauce to ensure they are certified gluten-free.
Can I bake these instead of frying?
While frying in peanut oil provides the best texture, you can bake them at 400 degrees Fahrenheit until golden and cooked through.
What if I don't like coriander?
If you are not a fan of coriander, you can omit it or substitute it with fresh parsley or extra green onions.
How long do leftovers stay fresh?
Leftover cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to maintain texture.
Can I freeze the uncooked cakes?
Yes, you can shape the cakes and freeze them on a tray before transferring them to a freezer bag for up to one month.
What does fish sauce add to the recipe?
Fish sauce provides a deep umami flavor and essential saltiness that is characteristic of authentic Thai cuisine.
How do I know when the cakes are done?
The cakes are done when they are golden brown on both sides and the prawn meat inside is opaque and firm.
Can I use a food processor to mix the ingredients?
You can pulse the prawns in a food processor to create a paste, but it is best to fold in the crabmeat by hand to keep the chunks intact.
What size should each cake be?
For appetizer portions, aim for small patties about 2 inches in diameter.
Is lime juice necessary?
Yes, the lime juice provides necessary acidity that balances the richness of the seafood and the heat of the curry paste.
Can I use green curry paste instead?
You can, but it will change the flavor profile significantly, making it more herbal and typically spicier.
How do I stop the cakes from falling apart?
Ensure the mixture is chilled before frying and do not overcrowd the pan, which allows the egg binder to set properly.
What should the texture of the prawns be?
The prawns should be chopped or pulsed into a coarse paste to act as a structural base for the crabmeat.
Is this recipe keto-friendly?
The seafood and eggs are keto-friendly, but keep an eye on the sugar and the sweet chili sauce, which may contain carbohydrates.
What brand of red curry paste is recommended?
The recipe recommends using a high-quality brand like Thai Kitchen for the best results.
Can I add other vegetables?
Finely diced red bell peppers or water chestnuts can be added for extra crunch and color.
Should I use light or dark brown sugar?
Standard white sugar is suggested for balancing flavors, but light brown sugar can add a subtle molasses hint.
Is this recipe high in protein?
Yes, the combination of crab and prawns makes these cakes an excellent source of high-quality protein.
How much oil is needed for frying?
The recipe uses 2 tablespoons of peanut oil, which is enough for shallow frying the cakes in batches.