200 g (7 oz) raw peeled tiger prawns, roughly chopped
1 tablespoon hot curry paste
2 garlic cloves, minced
1 red chilli, deseeded and finely chopped
1 red onion, finely chopped
4 tablespoons chopped coriander leaves, plus extra to garnish
1 small egg, beaten
100 g (3 1/2 oz) fresh white breadcrumbs
sunflower oil, for brushing
salt and pepper
Put the crabmeat, prawns, curry paste, garlic, red chilli, red onion, coriander, egg and breadcrumbs in a food processor or blender. Season well, then blend for a few seconds until well mixed. Transfer to a bowl then, using your fingers, combine further to make a thick patty-like mixture.
Line a baking sheet with nonstick baking parchment and brush with a little oil. Using wet hands, divide the crab mixture into 12 equal portions and shape each one into a round cake. Transfer the crab cakes on to the prepared baking sheet, brush with a little oil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes or until lightly browned and cooked through.
Transfer on to 4 serving plates and serve with lemon wedges to squeeze over and a crisp green salad.