| | Thai fishcakes with sweet chili sauce
Place raw tiger prawns nicely peeled & de-veined, 250gm white diced fish, 4 Kaffir lime leaves chopped, 4 spring onions chopped, 2 tablespoon chopped fresh coriander, 1 beaten egg, 2 tablespoon of Thai fish sauce65gm rice flour in a blender & pulse briefly until blended. Using wet hands shape mixture into 12 flat cakes.
Hear 1cm of sunflower oil in frying pan & fry cakes in batches for 2min on each side until golden.
Drain on kitchen paper & keep warm in low oven while cooking the remainder.
Garnish with lime wedges & serve with sweet chili sauce for dipping.