Photo: David Holifield
Spicy Thai fishcakes with dipping sauce
7 ingredients
Serves 2
openrecipes
Whizz up prawns with coriander and Thai red curry paste for a super speedy fishcake
Estimated Nutrition (whole recipe, rough)
270
Calories
24g
Protein
14g
Fat
13g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g raw peeled prawns
- 2-3 tsp Thai red curry paste
- a small bunch coriander , stalks separated
- spray oil
- 2 tbsp red wine vinegar
- 1 tsp golden caster sugar
- 1 red chilli , finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes