Prawn fish cakes with coconut, lime and ginger recipe
 Learn how to make an impressive supper of fish cakes with deep-fried potato, avocado and a punchy Asian-inspired sauce. 500g/1lb 2oz extra-large raw prawns, heads removed, shells removed, de-veined50g/4½oz mascarpone½ free-range egg, beaten25g/1oz finely chopped spring onion1 tbsp finely chopped fresh coriander1 tbsp fish sauce1 tbsp grated garlic1 tbsp grated ginger1 tbsp onion powderpinch paprikapinch cayenne pepper40g/1½oz fresh breadcrumbs½ lime, zest and juice1 tbsp garlic oil 500g/1lb 2oz extra-large raw prawns, heads removed, shells removed, de-veined 50g/4½oz mascarpone ½ free-range egg, beaten 25g/1oz finely chopped spring onion 1 tbsp finely chopped fresh coriander 1 tbsp fish sauce 1 tbsp grated garlic 1 tbsp grated ginger 1 tbsp onion powder pinch paprika pinch cayenne pepper 40g/1½oz fresh breadcrumbs ½ lime, zest and juice 1 tbsp garlic oil 4 potatoes, preferably Chippers, peeled and spiralized on the thin setting150g/5½oz potato starch or cornflour, to coatsalt and pepper 4 potatoes, preferably Chippers, peeled and spiralized on the thin setting 150g/5½oz potato starch or cornflour, to coat salt and pepper 150ml/¼ pint dashi stock35g/1¼oz dashi vinegar2 limes, zest of 1, juice of both (to make 50ml/2fl oz)150g/5½oz coconut milk2g chopped green chilli200g/7oz mayonnaise 150ml/¼ pint dashi stock 35g/1¼oz dashi vinegar 2 limes, zest of 1, juice of both (to make 50ml/2fl oz) 150g/5½oz coconut milk 2g chopped green chilli 200g/7oz mayonnaise 300g/10½oz ripe hass avocado flesh (2 large ripe avocados)1 lime, zest and juice8g fresh basil, chopped3g salt 300g/10½oz ripe hass avocado flesh (2 large ripe avocados) 1 lime, zest and juice 8g fresh basil, chopped 3g salt 50g/1¾oz medium leaf spinach, wilted and seasoned with garlic oilpickled ginger shavingspea shootsperilla leavesmarigold leavesedible flowers 50g/1¾oz medium leaf spinach, wilted and seasoned with garlic oil pickled ginger shavings pea shoots perilla leaves marigold leaves edible flowers Method To make the prawn fishcakes, blend half of the prawns with the mascarpone and egg in a food processor to create a chunky paste then transfer to a large bowl. Roughly chop the remaining prawns (about 1cm/½in) and season with the salt.Add all the remaining ingredients (minus the garlic oil) into the prawn paste, then mix in the chopped prawns. Weigh this mixture into 150g/5½oz balls, then press each ball into a 9cm/3½in ring mould to make a burger shape. Use the back of a wet spoon to level the mixture. Chill in the fridge until needed.Heat a pan with some garlic oil then fry the fishcakes in batches for 2–3 minutes on each side and cooked in the middle. Remove from the heat and rest. To make the crispy potato, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)When ready to cook the potato, roll it in the potato starch then scatter in batches into the deep fat fryer, creating an organic roughly oval shape about 15cm/6in long and wide enough to cover the fishcake. Colour in the deep fat fryer on both sides until light golden and crispy. This will take 8–10 minutes each. The potato should be light, with gaps in, rather than solid and heavy like a rosti. Use a metal slotted spoon to carefully remove the potato when cooked, then drain on absorbent kitchen paper and season lightly with salt and pepper.To make the coconut and lime sauce, blend everything together in food processor. Set aside.To prepare the avocado purée, use a hand-held stick blender to crush the avocado and lime together very well, then mix in the basil and season with the salt. Cover directly with cling film to prevent oxidation.To assemble, sit the wilted spinach on the base of a plate then top with the fishcake. Spread with 1 tbsp of the avocado purée then top with one crispy potato each. Dress with a selection of herbs and edible flowers. Pour over the coconut and lime sauce to finish. To make the prawn fishcakes, blend half of the prawns with the mascarpone and egg in a food processor to create a chunky paste then transfer to a large bowl. To make the prawn fishcakes, blend half of the prawns with the mascarpone and egg in a food processor to create a chunky paste then transfer to a large bowl. Roughly chop the remaining prawns (about 1cm/½in) and season with the salt. Roughly chop the remaining prawns (about 1cm/½in) and season with the salt. Add all the remaining ingredients (minus the garlic oil) into the prawn paste, then mix in the chopped prawns. Weigh this mixture into 150g/5½oz balls, then press each ball into a 9cm/3½in ring mould to make a burger shape. Use the back of a wet spoon to level the mixture. Chill in the fridge until needed. Add all the remaining ingredients (minus the garlic oil) into the prawn paste, then mix in the chopped prawns. Weigh this mixture into 150g/5½oz balls, then press each ball into a 9cm/3½in ring mould to make a burger shape. Use the back of a wet spoon to level the mixture. Chill in the fridge until needed. Heat a pan with some garlic oil then fry the fishcakes in batches for 2–3 minutes on each side and cooked in the middle. Remove from the heat and rest. Heat a pan with some garlic oil then fry the fishcakes in batches for 2–3 minutes on each side and cooked in the middle. Remove from the heat and rest. To make the crispy potato, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the crispy potato, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When ready to cook the potato, roll it in the potato starch then scatter in batches into the deep fat fryer, creating an organic roughly oval shape about 15cm/6in long and wide enough to cover the fishcake. Colour in the deep fat fryer on both sides until light golden and crispy. This will take 8–10 minutes each. The potato should be light, with gaps in, rather than solid and heavy like a rosti. Use a metal slotted spoon to carefully remove the potato when cooked, then drain on absorbent kitchen paper and season lightly with salt and pepper. When ready to cook the potato, roll it in the potato starch then scatter in batches into the deep fat fryer, creating an organic roughly oval shape about 15cm/6in long and wide enough to cover the fishcake. Colour in the deep fat fryer on both sides until light golden and crispy. This will take 8–10 minutes each. The potato should be light, with gaps in, rather than solid and heavy like a rosti. Use a metal slotted spoon to carefully remove the potato when cooked, then drain on absorbent kitchen paper and season lightly with salt and pepper. To make the coconut and lime sauce, blend everything together in food processor. Set aside. To make the coconut and lime sauce, blend everything together in food processor. Set aside. To prepare the avocado purée, use a hand-held stick blender to crush the avocado and lime together very well, then mix in the basil and season with the salt. Cover directly with cling film to prevent oxidation. To prepare the avocado purée, use a hand-held stick blender to crush the avocado and lime together very well, then mix in the basil and season with the salt. Cover directly with cling film to prevent oxidation. To assemble, sit the wilted spinach on the base of a plate then top with the fishcake. Spread with 1 tbsp of the avocado purée then top with one crispy potato each. Dress with a selection of herbs and edible flowers. Pour over the coconut and lime sauce to finish. To assemble, sit the wilted spinach on the base of a plate then top with the fishcake. Spread with 1 tbsp of the avocado purée then top with one crispy potato each. Dress with a selection of herbs and edible flowers. Pour over the coconut and lime sauce to finish.