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Balinese fish and prawn cakes

  • 10 to 15 minutes
  • 10 to 12 minutes
  • 15 minutes
  • 6 (about 20 patties)
Balinese fish and prawn cakes

Fragrant Balinese flavours make these cakes a bit special.


  • 500 grams boneless firm-fleshed white fish
  • 250 grams shelled green prawns
  • 4 tblsp basa genep (see website on recipe)
  • ΒΌ cup finely chopped shallots
  • 1 tsp minced fresh garlic
  • 1 tsp minced fresh ginger
  • 2 tsp salt
  • 1 egg white
  • 2 tblsp chopped fresh coriander
  • clarified butter or oil to pan-fry


  1. Cut the fish into 3cm pieces and place in a bowl with the prawns. Add the Basa Genep, shallots, garlic and ginger and toss well. Cover and marinate for 15 minutes.
  2. Transfer the ingredients to a food processor, add the salt, egg white and coriander and pulse until the mixture is well chopped but has not become a paste.
  3. Mould large tablespoonfuls into about 20 even-size patties.
  4. Heat sufficient butter or oil to just cover the base of a non-stick frying pan and cook the patties for about 5-6 minutes, turning once until they are golden and cooked. Do not over cook as they will become dry and tough. Serve with your favourite chilli dipping sauce.

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