SPICY PRAWN AND WATERCRESS CAKES

DIRECTIONS

PREPARATION

Deseed the red chillis. Zest and juice the limes. Remove the tough stalks from the watercress. Chop the tomatoes.

FOR THE PRAWN CAKES
FOR THE SALSA
AND THE REST…

1. Put the spring onions, half the chilli and half the lime zest and juice in a food processor and whizz to a rough purée.
2. Add half the watercress and all the prawns, then whizz again until roughly chopped.
3. Shape into 8 small cakes and dust with the cornflour.
4. Heat the oil in a non-stick frying pan and cook the cakes for 6-8 minutes each side until golden and cooked through. Drain on kitchen paper.
5. Meanwhile, heat a griddle pan until it’s smoking, then cook the corn cob for about 5 minutes, turning often, until charred.
6. Stand the corn on its end on a board, then remove the kernels with a sharp knife. Combine in a bowl with the tomatoes, remaining chilli, lime zest
   and juice, sesame oil and coriander.
7. Serve with the prawn cakes and the rest of the watercress.