Heat the sugar and vinegar with a pinch of salt in a sauce until the sugar has melted. Bring to the boil and simmer until syrupy. Put the ginger, coriander, 1 spring onion and half of the chili in a food processor. Blend until fine. Add the prawns, lime zest and fish sauce and continue to pulse into chunks. Season with freshly ground pepper, mix together well and roll into six cakes. Brush lightly with oil and put on a baking sheet. Grill for 3 minutes on each side. Add the remaining chili, chopped spring onion and carrot into the cooled syrup and mix. Serve the cakes with the sauce and salad leaves.

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