Sambal-Spiced Sri Lankan Prawn Cutlets

• While potatoes are cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Transfer to a chopping board and allow to cool slightly. Then, finely chop. 
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook onion, until tender, 3-5 minutes. In the last minute add garlic, mild sambal seasoning and ginger paste, and cook until fragrant. 

• To a large bowl, add prawn, mashed potato, onion mixture, the salt and the plain flour (1/2 tbsp per person). Mix until well combined and resembles a chunky paste.
• Using lightly oiled hands, roll spoonfuls of prawn cutlet mixture into small balls (6-7 per person). Transfer to a plate. 

• Return frying pan to medium-high heat with enough 
olive oil to coat the base. When oil is hot, cook prawn
cutlets, turning until golden, 4-6 minutes. Transfer 
to a paper-towel-lined plate. Sprinkle with salt.

TIP: Add extra oil if needed so the cutlets don’t stick to 
the pan! 
TIP: If your pan is getting crowded, cook in batches for 
the best results!

• In a medium bowl, combine mixed salad leaves,  
tomatoes and a drizzle of olive oil and white wine 
vinegar. Season to taste with salt and pepper.

TIP: Toss the salad just before serving to keep the leaves 
crisp.