Sugar cane prawns are popular all over south east Asia, but as sugar cane isn’t widely available in the UK, I’ve adapted the recipe and turned them into patties. You can also use the prawn mixture as a filling for wantons, in which case omit the ground rice. 

Makes: 20 small patties
Preparation & Cooking Time: 20 minutes
Effort Level: easy
Shelf Life: eat immediately

Ingredients:
500g shelled raw prawns
6 cloves garlic
4 kaffir lime leaves
2 red bird eye chillies
2 spring onions
2 tbsp uncooked rice grains
2 tsp salt
sunflower oil
cornflour for coating
cucumber dipping sauce

Equipment:
pestal and mortar
food processor
frying pan

Here’s What You Do:
First make the cucumber dipping sauce .

Next, tip 2 tbsp rice into a frying pan and cook over a medium heat until golden then take off the heat and grind to a powder in the pestal and mortar.

Deseed the chillies and blitz in the food processor with the garlic, spring onion and kaffir lime leaves until fine.

Now add the raw prawns, the ground rice and 2 tsp salt and blitz to a puree.

 

Turn the prawn mixture onto a board sprinkled with cornflour and roll into a long sausage. Cut the roll into 1cm slices and shape into patties then dust with a little cornflour.

Next pour enough sunflower oil to come 2cm up the sides of the frying pan and place over a high heat. Fry the patties for 1½ minutes or until golden. Remove with a slotted spoon and drain onto absorbent kitchen paper.

Serve with cucumber dipping sauce.

Tags: garlic, kaffir lime leaves, prawns, red bird eye chillies, spring onions