Thai prawn balls with carrot and cabbage salad

Method

1. In a food processor, whizz the jumbo prawns, Thai curry paste, egg, ½ bunch fresh coriander, fish sauce, plain flour and fresh breadcrumbs to a rough paste. Shape the mixture into 12 equal balls (it will feel sticky but it will firm up when cooked). Lightly coat the prawn balls in a little extra plain flour. 
2. In a large mixing bowl combine the lime juice, sweet chilli sauce and fish sauce. Add the grated carrots, cabbage, the other half of chopped fresh coriander and the spring onions. Toss well with the dressing to coat all the veg. 
3. Heat a glug of vegetable oil in a medium frying pan over 
a medium heat, then fry the prawn balls, in batches, for 8-10 minutes, turning, until they’re golden brown and feel firm. Serve with the salad and eat straightaway.