Thai Prawn Fishcakes with Sticky Chilli Sauce!

I thought I'd share this little gem from BBC Good Food as it is super easy, tasty and healthy!!  This recipe serves 2 and should only take about 20 minutes so is perfect for a quick mid-week dins - give it a whirl and let me know how you get on!

Ingredients:

• 100g golden caster sugar
• 175ml rice vinegar
• 2 slices of root ginger
• a handful of chopped coriander
• 2 thinly sliced shallots
• 2 red chillies, seeded and diced (I'm a spice wimp, so only use 1!)
• 400g raw, peeled prawns
• 1 lime, zested
• 1 tbsp fish sauce
• vegetable oil
• 1 carrot, finely diced

Method:

1. Heat the sugar and vinegar with a pinch of salt in a small saucepan until the sugar has dissolved. Bring to a boil and simmer for 5 minutes until syrupy and leave to cool.
2. Put the ginger, coriander, half the shallots, and half the chilli in a food processor and blend until fine. Add the prawns, lime zest and fish sauce and blend until chunky.
3. Grind in plenty of black pepper, mix and make 6 little, flat cakes. Brush both sides of the cakes with a tiny bit of vegetable oil and put on a baking sheet and grill for 3 minutes on each side.
4. Add the remaining chilli, shallots and chopped carrot to the vinegar syrup and mix. Serve the warm cakes with the sauce (if you can't be bothered with the saucy bit, they are deelish with shop bought sweet chilli sauce.)
5.  I usually serve them with greens or a crunchy salad - bon appetit!