Prue Leith’s Thai Prawn Cakes with Crunchy Rice Salad

For the Thai prawn cakes

• 400g raw king prawns, shelled
• 20g coriander, roughly chopped
• Zest of 2 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 of coriander leaves, finely chopped

For the dressing

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

To cook

• Vegetable oil

To serve

• Small handful of coriander leaves
• 2 tbsp roasted peanuts
• Lime Wedges