Prawn Cakes, Evelyne A

2 cups fresh bread crumbs, white is best (1 bread roll)
3 tablespoons sweet chilli sauce
3 tablespoons rice flour
1 egg white, beaten
500g green prawn meat
8 finely shredded kaffir lime leaves (take out hard middle stem)

  1. Process all, not too smooth
  2. I make the ‘cakes’ soup spoon size, and, very importantly, keep your hands wet—have a bowl of cold water beside you.
  3. Cook in hot oil for a minute or two.
  4. Serve with a dipping sauce and salad. They are also perfect to freeze.