200g raw peeled prawns
2 - 3 tsp Thai red curry paste
a small bunch of coriander, stalks separated
2 tbsp of rice wine vinegar
1 tsp golden caster sugar (I am sure normal caster sugar will be fine)
1 finely chopped red chilli
Put the prawns, curry paste and coriander stalks in a food processor. Whizz to a paste then form into 6 flat cakes.
Heat a frying pan with the oil and then fry the cakes for 2 - 3 minutes each side until golden and cooked through. Mix the vinegar, sugar and chilli. Serve the cakes with the coriander leaves and the sauce for dipping.
I served mine with some noodles.