Ingredients
For the fish cakes
- 200 g shelled prawns
- 150 g fresh fish fillet
- 10 g Bresc Lemongrass puree
- 5 g Bresc Coriander puree
- 4 g Bresc Garlic puree
- 10 g Bresc WOKchilli
- 50 g coconut milk
- 5 g Bresc Ginger puree
- salt and pepper
- black and white sesame seeds
- panko
- 1 lime, grated peel and juice
- 1 slice tramezzini loaf, white
- 1 lime in segments
- green salad leaves
For the dip
- 1 lime, grated peel and juice
- 0.5 dl water
- ½ bunch coriander, chopped
- 0.2 dl chilli sauce (Sriracha)
- 0.3 dl sweet chilli sauce
- 15 g fish sauce
- 5 g Bresc Lemongrass puree
- ½ stalk spring onion