Serves eight 

INGREDIENTS: 

• 10 large raw prawns, shelled, deveined and chopped into small pieces
• 1 1/2 cup panko bread crumbs
• 2 medium eggs
• 2 tbsp olive oil
• 1 tsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• 8 mini bamboo skewers
• vegetable oil for frying
• rocket (for garnish)
• 1 cup fresh papaya, seeded and cubed
• 1/2 cup sour cream
• 2 tbsp garlic salt
• 1 tsp lime juice
• salt, to taste

INSTRUCTIONS 

1. Pulse prawns, breadcrumbs, ginger, garlic, soy sauce, sweet chilli sauce, eggs and olive oil in a food processor until almost smooth. Transfer to bowl
2. Heat a large non-stick frying pan on a medium-high heat and coat with vegetable oil
3. Cook spoonfuls of mixture in pan, cooking for 3-4 minutes on each side, or until lightly golden
4. Transfer from heat to paper towel to remove excess oil. Repeat to cook 16 prawn cakes
5. Pulse papaya, sour cream, garlic salt, lime juice and salt in a food processor until smooth

ASSEMBLY

1. Thread prawn cakes onto skewers in pairs and place on platter
2. Pour papaya cream into shot glass and serve alongside skewers
3. Add rocket for garnish

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