Prawn and Pork Cakes with Noodles and Broth

Prawn cakes: Place all the ingredients in a food processor and pulse until well combined. Tip into a bowl and season. The mixture will be soft. Cover and refrigerate if not using immediately.

Noodles: Drop the noodles into a saucepan of boiling water and cook for 2 minutes. Drain well. Put the stock, coconut cream, sugar and ginger in a saucepan and bring to the boil. Add the fish sauce, lime juice and the chilli.

To assemble: Heat a little vegetable oil in a sauté pan. Scoop out tablespoonfuls of the prawn mixture and place in the sauté pan, lightly flattening them. The mixture should make 12 cakes. Cook
for 2-3 minutes each side and drain on kitchen towels.

To serve: Place the noodles in serving bowls and pour over the hot broth. Top with 3 prawn cakes and scatter with spring onions and coriander.

Fresh noodles take only a short time to cook. Substitute with thin egg noodles if desired.