Prawn fish cakes with coconut, lime and ginger

Ingredients

For the prawn fishcakes

500g/1lb 2oz extra-large raw prawns, heads removed, shells removed, de-veined

50g/4½oz mascarpone

½ free-range egg, beaten

25g/1oz finely chopped spring onion

1 tbsp finely chopped fresh coriander

1 tbsp fish sauce

1 tbsp grated garlic

1 tbsp grated ginger

1 tbsp onion powder

pinch paprika

pinch cayenne pepper

40g/1½oz fresh breadcrumbs

½ lime, zest and juice

1 tbsp garlic oil

For the crispy potato

4 potatoes, preferably Chippers, peeled and spiralized on the thin setting

150g/5½oz potato starch or cornflour, to coat

salt and pepper

For the coconut and lime sauce

150ml/¼ pint dashi stock

35g/1¼oz dashi vinegar

2 limes, zest of 1, juice of both (to make 50ml/2fl oz)

150g/5½oz coconut milk

2g chopped green chilli

200g/7oz mayonnaise

For the avocado purée

300g/10½oz ripe hass avocado flesh (2 large ripe avocados)

1 lime, zest and juice

8g fresh basil, chopped

3g salt

To serve

50g/1¾oz medium leaf spinach, wilted and seasoned with garlic oil

pickled ginger shavings

pea shoots

perilla leaves

marigold leaves

edible flowers

Method

To make the prawn fishcakes, blend half of the prawns with the mascarpone and egg in a food processor to create a chunky paste then transfer to a large bowl.

Roughly chop the remaining prawns (about 1cm/½in) and season with the salt.

Add all the remaining ingredients (minus the garlic oil) into the prawn paste, then mix in the chopped prawns. Weigh this mixture into 150g/5½oz balls, then press each ball into a 9cm/3½in ring mould to make a burger shape. Use the back of a wet spoon to level the mixture. Chill in the fridge until needed.

Heat a pan with some garlic oil then fry the fishcakes in batches for 2–3 minutes on each side and cooked in the middle. Remove from the heat and rest.

To make the crispy potato, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

When ready to cook the potato, roll it in the potato starch then scatter in batches into the deep fat fryer, creating an organic roughly oval shape about 15cm/6in long and wide enough to cover the fishcake. Colour in the deep fat fryer on both sides until light golden and crispy. This will take 8–10 minutes each. The potato should be light, with gaps in, rather than solid and heavy like a rosti. Use a metal slotted spoon to carefully remove the potato when cooked, then drain on absorbent kitchen paper and season lightly with salt and pepper.

To make the coconut and lime sauce, blend everything together in food processor. Set aside.

To prepare the avocado purée, use a hand-held stick blender to crush the avocado and lime together very well, then mix in the basil and season with the salt. Cover directly with cling film to prevent oxidation.

To assemble, sit the wilted spinach on the base of a plate then top with the fishcake. Spread with 1 tbsp of the avocado purée then top with one crispy potato each. Dress with a selection of herbs and edible flowers. Pour over the coconut and lime sauce to finish.