Recipe of the month

What

4 spring onions, roughly chopped
2 cloves of garlic, peeled
2cm fresh ginger, peeled and roughly chopped
1 fat red chilli, deseeded
400g cooked prawns
2 tablespoons fresh coriander
1 medium egg, beaten
Dash soy sauce
Vegetable oil for frying

For the sauce:
50ml white wine or rice wine vinegar
2 tablespoons granular Canderel
2 teaspoons soy sauce

How

In a food processor blitz the spring onions, garlic, ginger and chilli, until finely chopped. Add the prawns and coriander and pulse until chopped but not pureed (you want to have some texture still left). Transfer to a bowl, add the egg and a dash of soy sauce. Mix well with a spoon and, with wet hands, shape into 16 small patties. Cover and chill for about 30 minutes.

To make the sauce simply mix together the vinegar, Canderel and soy sauce.

Heat a couple of millimeters of oil in a frying pan and cook the prawn bites in batches over a medium heat for 2-3 minutes per side until golden and cooked through.

Serve piled onto a platter with the dipping sauce and garnish with fresh coriander.