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Thai prawn cakes with sticky chilli sauce
- 100g golden caster sugar
- 175ml rice vinegar
- 2 slices of root ginger
- a handful of coriander , chopped
- 2 shallots , thinly sliced
- 2 red chillies , seeded and diced
- 400g raw peeled prawns
- 1 lime , zested
- 1 tbsp fish sauce
- vegetable oil
- 1 carrot , finely diced
Directions:View on BBC Good Food
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