1 scallion (green end only)

2 small red chilies

finely grated zest of 1 lime and 1 tbsp fresh lime juice

pinch of sugar

3 tbsp chopped fresh cilantro

225g shelled raw shrimp

1 egg

1-2 tbsp rice flour, for dusting

3 tbsp sunflower oil

1 rounded tsp grated fresh root ginger

1 tsp sesame oil

1 tbsp toasted sesame seeds


Chop 1 scallion (green end only) and tip into a food processor.  Halve both chilies lengthways and discard the seeds. Put 1 chili into the food processor, finely chop the other and set aside.

Add the lime zest, sugar, 2 tbsp of the cilantro and a generous pinch of sea salt to the scallion and chili in the processor and whizz to a coarse paste. Add the shrimp and egg, then whizz until everything is chopped but still has some texture. (If the mixture is a bit ‘loose’ simply add in some rice flour)

Tip the mixture on to a floured (rice) surface and with floured (rice flour) hands lightly shape into 4 rounds, each about 1cm thick.  Sprinkle with sesame seeds. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)

Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes – cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. Serve with rice and salad.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Shrimp cakes
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