Prawn Rissoles with Sweet Chilli Sauce - Sarah Graham Food

Ingredients

• 1 Tbsp butter
• 1 Tbsp Willow Creek olive oil
• 200g prawns, peeled and de-veined, then roughly chopped
• 2 spring onions, finely chopped (or ¼ red onion)
• 1 clove garlic
• 1 chilli, de-seeded and finely chopped
• 1/3 cup cream
• 1 Tbsp flour
• 1 Tbsp chopped fresh parsley
• 1 tsp lemon zest
• Salt and pepper to season
• 1 cup water
• 1 and ½ cups flour, sifted (Add extra flour to thicken the pastry if too wet)
• 1 egg, lightly beaten (to seal the pastry)
• ½ tsp salt
• 1 beaten egg
• 1 cup fresh bread crumbs
• Salt and pepper, to season
• 50g melted butter, to brush the pastries before baking
• 1 small onion or shallot, finely diced
• 4 chillis, sliced
• 1 clove garlic, minced
• ¼ cup coconut sugar (or light brown sugar)
• ¼ cup apple juice
• Juice of 1 lemon