• Ingredients:

1 tablespoon ground coriander;

2 teaspoons ground cumin;

1/2 teaspoon ground turmeric;

1 medium (150g) onion, chopped;

3 cloves garlic, crushed;

2 tablespoons grated fresh ginger;

500g uncooked prawns,shelled,chopped;

1 tablespoon chopped fresh chives;

2 tablespoons coconut cream;

1/2 cup (75g) rice flour, ;

+ extra vegetable oil for deep-frying;

(Recipes are available at Henlong Market, please ask for package.)

• Instruction:

1. Combine coriander, cuminand turmeric in dry pan, stir over low heat until fragrant; cool. 2. Process onion, garlic, ginger, prawns and coriander mixture until well combined. Add chives, cream and rice flour, process until combined. 3. Using floured hands, shape 2 level tablespoons of mixture into flat cakes. Toss cakes in extra rice flour; shake away excess flour. 4. Deep-fry cakes in hot oil until well browned; drain on absorbent paper. Serve cakes with mild sweet chilli sauce, if desired. Makes about 12. Recipe can be prepared a day ahead. Storage: Covered, in refrigerator; Freeze: Uncooked cakes suitable; Microwave: Not suitable. (source: Easy Malaysian Style Cookery, 1-86396-019-8)