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BC Spot Prawns and Salmon Cakes with Lemongrass Sauce

Serves 4


  • ¼ cup fresh white bread, crust removed
  • 1⅓ lbs (approx. 1½  cups) spot prawns, shelled and coarsely chopped
  • 9 ounces salmon fillet, fat removed and coarsely chopped
  • ¼ cup mayonnaise
  • ¼ cup cream cheese, softened
  • 3 green onions, minced
  • juice from ½ lemon
  • salt and pepper to taste
  • ¼ cups panko
  • vegetable oil
  • Kaffir Lemongrass Sauce (recipe included)


  1. Place fresh bread slices in food processor and pulse into soft breadcrumbs (not too fine). Mix spot prawns, salmon, mayonnaise, cream cheese, green onions, lemon juice, salt and pepper in a medium bowl. Add breadcrumbs, mix gently and season.
  2. Spread half of panko on a small tray and place ¼ of fish cake mixture into a round food ring, or form into patty shape. Pat fish cakes into panko, sprinkle remaining panko on top of fish cakes. Repeat to create a total of 4 fish cakes.
  3. Preheat a pan with a splash of vegetable oil to cover bottom; cook fish cakes until light golden and internal temperature reaches 122 degrees F (50 degrees C). Remove to tea towel and keep warm until ready to serve.
  4. To serve, place mounded sticky rice in the center of a large bowl and pour sauce and some vegetables around the rice. Then place fish cake on top of, or beside rice.



Kaffir Lemongrass Sauce

  • 1 garlic clove, chopped
  • 2 tablespoon chopped ginger
  • 3 green onion, chopped
  • 1 tablespoon sesame oil
  • 6 tablespoons chicken stock
  • ½ teaspoon fish paste
  • 1 stalk lemongrass
  • 3 kaffir lime leaves
  • ½ teaspoon turmeric
  • 1⅔ cups coconut milk
  • 2 teaspoon chopped cilantro
  • juice from ½ lemon
  • 1 teaspoon brown sugar


  1. For sauce, cook garlic, ginger and green onions in oil until soft. Add chicken stock, fish paste, lemongrass, kaffir and turmeric. Simmer for 5 minutes then add coconut milk, cilantro, lime juice and brown sugar. Simmer to the consistency of a thin sauce. Strain and reserve.

Bio: Dave Ryan

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