[Ingredients]
400g king prawns - fresh or frozen
Large bunch of coriander
Zest and juice of 2 limes
15g ginger - grated
4tbsp Thai fish sauce
4 spring onion - finely sliced
1 medium egg - lightly beaten
100g breadcrumbs
3tbsp sweet chili sauce
Vegetable oil - for frying
A side of rocket/arugula - for serving
[Steps]
Place 300g of prawns in a food processor with half the coriander, lime zest, ginger, 1tbsp of fish sauce, most of the spring onion, egg and breadcrumbs. Process till mixture comes together.
Chop the rest of the prawns finely, then mix into the mixture. Shape into 12 patties. Place on a plate and chill for 15mins.
Meanwhile, mix 3tbsp of fish sauce, lime juice, chili sauce and remaining spring onion together to serve as dipping sauce.
Heat up a large frying pan and fill with oil up till a height of 1cm. Fry prawn cakes 3-4mins on each side till golden and cooked thru'.
Toss rocket/arugula with the remaining coriander and half the dipping sauce.
Serve patties with prepared salad and sauce.