finely grated zest of 1 lime and 1 tbsp fresh lime juice
pinch of sugar
3 tbsp chopped fresh cilantro
225g shelled raw shrimp
1-2 tbsp rice flour, for dusting
3 tbsp sunflower oil
1 rounded tsp grated fresh root ginger
1 tsp sesame oil
1 tbsp toasted sesame seeds
Chop 1 scallion (green end only) and tip into a food processor. Halve both chilies lengthways and discard the seeds. Put 1 chili into the food processor, finely chop the other and set aside.
Add the lime zest, sugar, 2 tbsp of the cilantro and a generous pinch of sea salt to the scallion and chili in the processor and whizz to a coarse paste. Add the shrimp and egg, then whizz until everything is chopped but still has some texture. (If the mixture is a bit ‘loose’ simply add in some rice flour)
Tip the mixture on to a floured (rice) surface and with floured (rice flour) hands lightly shape into 4 rounds, each about 1cm thick. Sprinkle with sesame seeds. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes – cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. Serve with rice and salad.