Prawn cakes with cucumber peanut relish

• ginger↗3cm/1.25in piece

  peeled and sliced

• chopped coriander2 tbsp tbsp
• shallots↗2small

  halved

• red chilli↗½

  deseeded and diced

• lime↗zest 1

  zest 1

• raw peeled prawns600g g
• fish sauce↗1 tbsp tbsp
• vegetable oil↗1 tbsp tbsp
• light brown soft sugar↗1 tbsp tbsp

  mixed with 1 tsp water

• caster sugar↗75g g
• rice vinegar↗125ml ml
• chilli flakes↗2 tbsp tbsp
• finely diced cucumber3 tbsp tbsp
• chopped roasted salted peanuts1 tbsp tbsp
• small shallot↗1

  finely diced

• Baby Gem lettuces↗leaves of 2
• fresh mint↗
• coriander

Step-by-step instructions

1. 1

   To make the relish, put the sugar and vinegar in a small saucepan with a pinch of salt. Bring to the boil and simmer for 5 mins until syrupy. Remove from the heat and cool completely. When cool, add the chilli flakes, cucumber, peanuts and shallot, and stir together. Set aside.

2. 2

   Put the ginger, coriander, shallots, chilli, lime zest and half the prawns in a food processor and blitz until fine. Add the remaining prawns and the fish sauce and pulse again, this time keeping the mixture chunky. Season well with black pepper, then form into 18 flat cakes.

3. 3

   Heat the grill to high. Brush both sides of the cakes with a tiny bit of vegetable oil and place on a baking sheet. Cook for 2 mins on one side, turn over and brush with the sugar water. Cook for another 2-3 mins or until opaque and slightly browned at the edges. Serve the cakes with the lettuce leaves, herbs and the cucumber relish.