- 3 spring onions
- 2 small red chillies
- finely grated zest of 1 lime and 1 tbsp fresh lime juice
- pinch of sugar
- 3 tbsp chopped fresh coriander
- 225g shelled raw tiger prawns
- 1-2 tbsp plain flour , for dusting
- 3 tbsp sunflower oil
1 tbsp toasted sesame seeds for sprinkling over the cakes
Chop 1 spring onion and tip into a food processor. Slice the remaining 2 spring onions diagonally and set aside. Halve both chillies lengthways and discard the seeds. Put 1 chilli into the food processor, finely chop the other and set aside.
Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and whizz to a coarse paste. Add the prawns and whizz until everything is chopped but still has some texture.
Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1cm thick. (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.
NOTE: as a main course, serve with a large green salad and a rice dish. Try my egg fried rice.
