Ingredients 250 g raw tiger prawns, peeled and deveined
250 g white fish, diced
4 Kaffir lime leaves, finely chopped
2 tbsp coriander, chopped
4 spring onions, finely chopped
1 small egg, beaten
1 tbsp Thai fish sauce
65 g rice flour
Oil for frying
Sweet chili sauce, to serve
Put all the ingredients except the oil in a food processor.
Pulse briefly until blended.
Using wet hands, shape the mixture into about 12 flat cakes.
Heat about .75 cm of oil in a frying pan and fry the fishcakes in batches for about 2 - 3 minutes on each side, and until golden.
Drain on kitchen paper and keep warm in a low oven while cooking the remainder of the fishcakes.