800g raw prawn meat, roughly chopped
1 teaspoon grated fresh ginger
½ cup finely chopped coriander leaves and stems
2 spring/green onions, finely sliced
1 long red chilli, deseeded, finely sliced
1 tablespoon each soy sauce, dry sherry and cornflour
1 teaspoon each caster sugar and sesame oil
1 egg, lightly beaten
Thai Dipping Sauce, to serve (see below)
Combine all ingredients in the bowl of food processor and pulse until a chunky mixture is formed. Using slightly wet hands shape heaped tablespoons of mixture into patties.
Heat 1-2 tablespoons vegetable oil in a large non-stick frying pan over medium high heat. Cook patties in batches for 2-3 min each side or until golden brown and cooked through. Drain on paper towel. Serve with Thai Dipping Sauce and cucumber ribbons.
THAI DIPPING SAUCE
Heat ¼ cup white vinegar, ½ cup caster sugar and 2 tablespoons water in a small saucepan over medium heat, stirring until sugar dissolves. Boil for 1 min then let cool. Add 2 teaspoons fish sauce and top with some colourful chopped vegetables if you like.