Thai Prawn Mini Bakes

  • Serves : 4
  • Difficulty level : Easy
  • Type : Snack

Full of fresh and zingy flavours, these lovely little fishcakes are perfect as canapés, snacks and picnic basket-fillers.


  • 120g  basmati rice 
  • 2 tbsp  Thai red curry paste 
  • 2 tsp  finely chopped red chilli 
  • 40g  shallots or spring onions finely chopped
  • to taste Salt and freshly ground black pepper 
  • 100g  peeled prawns thawed if frozen, finely chopped
  • 2 tsp  lemongrass paste 
  • 2 tbsp  finely chopped fresh coriander 
  • large eggs beaten

Top tip!

Leave out the red chilli if you’d rather have a little less kick. These little loaves are ideal for freezing for up to 2 months.


  1. Preheat the oven to 180°C/Gas 4.
  2. Cook the rice according to pack instructions. Rinse with cold water and drain well.
  3. Mix together the cooked rice, prawns, red curry paste, lemongrass paste, chilli, coriander and shallots or spring onions. Stir in the beaten eggs and season with salt and pepper.
  4. Spoon the mixture into the compartments in the mould. Bake for 20-22 minutes until set. Cool in the mould for 15 minutes, then lift out carefully and cool completely on a wire rack.