150 grams peeled raw prawns, roughly chopped
200 grams pork mince (we used free-farmed)
2 teaspoons grated fresh ginger
1 clove garlic, crushed
2 teaspoons soy sauce
2 teaspoons fish sauce
pinch of chilli flakes
1 egg white
1 spring onion, finely chopped
small handful coriander, chopped
sea salt and freshly ground pepper
200 grams fresh rice noodles
1 cup chicken stock
1 cup coconut cream
2 teaspoons brown sugar
2 teaspoons julienne ginger
2 tablespoons each fish sauce and lime juice
1 long red chilli, seeded and thinly sliced
2 spring onions, thinly sliced
small handful coriander
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.