Spicy Crab and Prawn Fishcakes with Sweetcorn, Coriander and a Thai style Dipping Sauce    

Ingredients

• ½ teaspoon ground Coriander
• 3 tablespoons Fish Sauce
• 150 gr firm White Fish such (such as Cod, Haddock or Coley)
• 100 gr freshly picked White Crab Meat
• 50 gr fresh peeled Prawns (roughly chopped)
• 50 gr cooked Sweetcorn Nibs
• 1 medium sized (fresh, free range Egg)
• 2 stems Lemon Grass (peeled and finely chopped)
• 2 small (hot Chilli Peppers, finely diced)
• 1 piece of Preserved Ginger (finely grated)
• 1 tablespoon of Fish Sauce
• 2 fresh Limes (zest and juice)
• ¼ teaspoon Sea Salt and freshly ground Black Pepper
• 1 bunch fresh Coriander (finely chopped)
• A large knob of Butter and Vegetable oil for frying
• 1 small Carrot (peeled and very finely diced)
• 1 Banana Shallot (peeled and very finely diced)
• 1 stick Celery (very finely diced)
• 1 sweet Red Pepper (very finely diced)
• 2 small hot Chilli peppers (finely diced)
• 2 stems Lemon Grass (finely chopped)
• 2 cloves Garlic (peeled and crushed to a pulp)
• 1 piece Preserved Ginger (finely grated)
• 2 tablespoons Palm Sugar ( or soft Brown Sugar)
• 1 tablespoon of fresh Coriander (finely chopped)
• freshly boiled Water