Ingredients
For the cakes
- 150 g rice flour
- 15 g corn starch
- 25 g soy oil
- 250 g prawns
- 200 g fish fillet
- pinch of salt
- 5 g Bresc Lemongrass puree
- 5 g Bresc Ginger puree
- 10 g Bresc Red chilli puree
- 10 g Bresc Coriander puree
- 10 g Bresc Garlic chopped
- 30 g Bresc Shallot chopped
- 10 g Bresc WOKchilli
- fish sauce
- 5 g coriander, chopped
- 2 pieces of fried pork rind
For the chutney
- 2 mangos
- 20 g Bresc WOKchilli
- 10 g Bresc Lemongrass puree
- 1 dl chilli sauce
- 0.5 g rice vinegar
- 200 g sugar
- 1 dl ginger syrup
- 20 g Bresc Shallot, chopped
- 10 g Bresc Garlic chopped
- oil for braising