Prawn Cakes (Tod Mun Goong)

Ingredients

• 1400g raw prawns/shrimp, peeled and deveined
• 22 tbsp red curry paste
• 31 egg white
• 41 tbsp fish sauce
• 51 tsp sugar
• 62 kaffir lime leaves, shredded
• 72 spring onions, sliced
• 81 tbsp fresh coriander, chopped
• 9Breadcrumbs for coating
• 10Oil for frying
• 11Sweet chili sauce for serving

Instructions

1. 1Process prawns in a food processor to a coarse paste — keep some texture, do not over-blend.
2. 2Mix in curry paste, egg white, fish sauce, sugar, kaffir lime leaves, spring onions, and coriander.
3. 3Shape into round patties and coat lightly in breadcrumbs.
4. 4Refrigerate for 30 minutes to firm up.
5. 5Heat oil in a pan over medium-high heat and fry patties for 2–3 minutes each side until golden and crispy on the outside and cooked through.
6. 6Drain on paper towels. Serve with sweet chili sauce.