Tod Mun Goong | Crispy Thai Prawn Cakes

Rinse the jasmine rice under cold water in a fine sieve until the water runs clear. Then bring to a boil in a pot with 350 ml of lightly salted water, reduce the heat to the lowest setting, cover, and gently steam for about 12 to 15 minutes until the liquid is completely absorbed. Remove the pot from the heat and keep warm, covered.

Wash the cucumber thoroughly, halve lengthwise, and cut into bite-sized, thin slices. Wash the fresh coriander, shake dry, and roughly pluck the leaves. Rinse the lime under hot water and cut into wedges. In a small bowl, gently toss the cucumber slices with the sweet chili sauce and a squeeze of lime juice to marinate.

Pat the prawns dry and chop them very finely on a cutting board (or pulse briefly in a food processor so small pieces remain for the perfect bite). Peel and finely grate the garlic.