Crispy Vietnamese Prawn Cakes | Donna Hay

Ingredients

• ¼ cup (35g) plain flour
• ½ teaspoon baking powder
• 1 teaspoon sea salt flakes
• ⅓ cup (80ml) water
• 4 green onions, trimmed and finely chopped
• ½ cup coriander leaves
• 2 sebago (starchy) potatoes, peeled and finely shredded (you’ll need 1 cup)
• 1kg green (raw) king prawns, peeled, cleaned and halved
• 2 teaspoons sesame seeds
• vegetable oil, for shallow frying
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon caster sugar
• 1 small red chilli, finely chopped