Prue Leith’s Thai Prawn Cakes with Crunchy Rice Salad

Ingredients

For the Thai prawn cakes

• 400g raw king prawns, shelled 
• 20g coriander, roughly chopped 
• 2 Zest of limes 
• 1 tbsp ginger, finely grated 
• 2 tbsp Thai fish sauce 
• 1 tbsp sweet chilli sauce 
• 4 spring onions, finely sliced 
• 1 egg white, lightly beaten 
• 25g panko breadcrumbs 
• ½ tsp salt 
• 3-4 tbsp vegetable oil, for frying 

For the crunchy rice salad

• 100g short grain brown rice (dry weight) 
• 60g mangetout, thinly sliced lengthways 
• 1 medium carrot, peeled and cut into matchsticks 
• 120g cucumber, peeled, cored and cut into matchsticks 
• 1 head of pak choi, thinly sliced 
• 2 spring onions, thinly sliced 
• A small handful coriander leaves, finely chopped 

For the dressing

• 1 tbsp ginger, peeled and finely chopped 
• ½ Thai red chilli, deseeded and finely chopped 
• 1 Juice of lime 
• 1 tbsp sesame oil 
• 2 tbsp mirin 
• 1 tbsp soy sauce 
• 1 tsp honey 
• 1 tbsp sweet chilli sauce 

To cook

• A small amount vegetable oil 

To serve

• Small handful coriander leaves 
• 2 tbsp roasted peanuts 
• A portion lime Wedges