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Baked Prawn and Chilli Ginger Cakes

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“All those delicious thai flavours wrapped up in these soft, fluffy cakes. For an extra burst of flavour serve drizzled with sweet chilli sauce or a squeeze of fresh lime juice.”

Ingredients Nutrition

  • 2 slices white bread, crusts removed, about 100g
  • 250 g peeled raw prawns
  • 1 green chili, seeded and finely chopped
  • 2 12 cm piece fresh gingerroot, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon salt
  • 1 egg


  1. Place the bread in a bowl, cover with water, soak for about 10 seconds, then squeeze out the excess water. Place the drained bread in a food processor with the prawns, chilli, garlic, coriander, salt and egg. Pulse until well blended.
  2. Preheat the oven to 200 degrees celcius. Using lightly floured hands divide the mixture into 12 small cakes. Spray a baking sheet very lightly with oil and arrang the prawn cakes onto the baking sheet, evenly spaced apart. Spray with a little oil and bake for 15-20 minutes minutes, turning half way through, until golden brown and just begining to crisp. Aerve warm with baby lettuce, rocket or watercress leaves and a bowl of sweet chilli sauce.

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