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	PRAWN CAKE WITH DESICCATED COCONUT

				Ingredients: • 150gm tiger prawns, cleaned and de-shelled • 10gm spring onion, finely sliced • 60gm all purpose flour • 5gm onion, diced • 5gm Kaffir leaf, finely sliced • 50ml plum sauce • 1 egg, beaten • 2 pinches salt • 2 pinches white pepper • 2 pinches sugar • 2 stalks chives • 100gm Kara Desiccated Coconut

	Method:
	Using a blender, blend the tiger prawns into paste. Put paste into a mixing bowl and tossed in spring onion, flour, egg, onion, Kaffir leaf, salt, pepper and sugar; mix well. Mould paste to desired shape and coat with Kara Desiccated Coconut. Deep fry till golden brown at 180°c (350°F) Serve with plum sauce and garnish with chives. Serving portion: 1 person \| Preparation time: 30 mins
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