Instructions

1. Dry the prawns and whiting in kitchen paper and then roughly chop. Place in a food processor with the egg and pulse until it has a rough texture. Add the remaining prawn cake ingredients except for the flour and rapeseed oil and pulse for 10 seconds, until just combined – you want to keep some texture.
2. Tip the mixture onto a floured surface and with floured hands shape into 8 rounds, each about 1cm (1/2in) thick. You can make these ahead and put them on a plate covered with cling film in the fridge for up to 24 hours.
3. Heat the rapeseed oil in a large non-stick frying pan over a medium heat. Fry the prawn cakes for 3–4 minutes on each side, until golden, turning once.
4. Meanwhile, to make the dressing, heat a separate nonstick frying pan over a medium heat. Add 1 tablespoon of the rapeseed oil, then add the ginger and sauté for 30 seconds. Add the leek and sprinkle over the water. Cook for 5 minutes, tossing occasionally.
5. Mix the rest of the ingredients together in a small bowl, including the remaining tablespoon of oil, and season with salt and pepper, then remove the leek from the heat and stir it into the dressing.
6. To serve, spoon some fragrant rice onto each plate and arrange two of the spicy prawn cakes on top. Put the dressing into small bowls and serve alongside with a lime wedge. Garnish with spring onions and coriander.