400g sustainable king prawns

Large bunch fresh coriander

Zest and juice 2 limes

15g fresh ginger, grated

4 tbsp Thai fish sauce

4 spring onions, finely sliced

1 medium free-range egg, lightly beaten

100g fresh breadcrumbs

3 tbsp sweet chilli sauce

Vegetable oil for frying

Rocket to serve (optional)



  1. Put 300g of the prawns in a food processor with half the coriander, the lime zest, ginger, 1 tbsp of the fish sauce, most of the spring onions, the beaten egg and breadcrumbs. Season well, then pulse until the mix comes together. Chop the rest of the prawns quite finely, then stir into the mixture. Shape into 12 patties, put on a plate and chill for 15 minutes.
  2. Meanwhile, mix the remaining 3 tbsp fish sauce with the lime juice and sweet chilli sauce, then add the remaining sliced spring onion. Heat 1cm oil in a large frying pan, then fry the prawn cakes for 3-4 minutes on each side until golden and cooked through.
  3. Toss the remaining coriander with half the dressing (and, if you like, rocket). Serve the cakes and the leaves with the remaining dressing for dipping.