Spicy prawn cakes and rice noodle stir-fry

Directions

• First, prep the ingredients for the prawn cakes: finely chop 2 spring onions, 2 chillies and a handful of parsley or coridander, de-vein and finely chop the prawns, zest 1 lime.
• Put the ingredients in a bowl. Add a pinch of sugar and a good sprinking of salt. Mix well and put in the fridge to chill.
• Toast some sesame seeds in a dry pan until light brown and set aside.
• Prep the veg for the stir-fry: finely chop 2 cloves of garlic and 2 chillies, grate 5cm piece of ginger, slice 2 spring onions on the diagonal and cut the mange tout in half, also on the diagonal.
• Take the prawn cake mixture out from the fridge and divide into 4 portions. Dust your hands with flour and form 4 flat cakes around 1cm thick.
• Heat up some sesame oil in a pan and fry for around 3 minutes each side until cooked through. Set aside and cover to retain heat.
• Transfer any remaining oil to a wok, top up if necessary and fry the garlic for 20 seconds, add the grated ginger, spring onion and chilli and fry for another 20 seconds, add the mange tout and fry for a minute or two until softened. Add the rice noodles, a splash of soy sauce and juice of 1/2 lime. Mix well and make sure the noodles are heated through and well coated with the soy sauce.
• Serve garnished with toasted sesame seeds.