Fragrant Thai Prawn Cakes — Belinda Jeffery

Ingredients

• Makes approx 30-36 prawn cakes.
• 750g *uncooked prawn meat
• 1 clove garlic, finely chopped
• Inner heart of 1 large stalk of lemon grass, very finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1 large spring onion, finely chopped
• 1 small red chilli, finely chopped
• 1/2 cup finely shredded coriander
• 1 kaffir lime leaf, very, very finely chopped
• 1/4 cup finely shredded basil
• 3 teaspoons caster sugar
• 1 tablespoon sweet chilli sauce
• 2 tablespoons Asian fish sauce
• 1 teaspoon red curry paste (or your favourite curry paste)
• 2 tablespoons coconut cream
• 3 egg whites
• Light olive oil, for frying
• Betel leaves, coriander leaves and lime wedges, to serve, optional
• *Uncooked prawn meat is available frozen. It is terribly handy to use as you don’t have to peel or de-vein the prawns (for which I am very grateful as it’s one of my least favourite jobs!).