Prawn (Shrimp) Cakes With Dipping Sauce - cooking recipe

Ingredients

1 1/2 kg raw prawns, peeled and de-veined
1/2 cup coriander leaves
4 kaffir lime leaves, shredded
2 cloves garlic, crushed
3 cm fresh ginger, finely grated
1 stalk lemongrass, white part only,finely chopped
1 small red chile, finely chopped
baby rocket, to serve
dipping sauce
1/3 cup fresh lime juice
4 teaspoons fish sauce
2 teaspoons peanut oil
1 small red chile, deseeded and finely chopped
2 teaspoons brown sugar

Preparation

Place prawns, coriander leaves, kaffir lime leaves, garlic, ginger lemon grass and chilli in a small food processor.
Process until well combined.
Using wet hands, form into 12 patties.
Place 5cm water in large wok on high and bring to the boil.
Line 2 bamboo steamer baskets (30cm) with non-stick baking powder.
Divide prawn cakes between prepared baskets, cover with steamer lid and place over water in wok.
Reduce heat to medium-high and steam for 5 minutes.
Swap baskets around and steam a further 5 minutes.
Check water level adding more if necessary, then steam a further 5 minutes, or until just cooked through.
Meanwhile, make the dipping sauce by mixing all the ingredients together in a small bowl.
Serve the warm prawn cakes and baby rocket leaves.