A delicious creation, robust - yet classy -   take on a Vietnamese dish. Ideally both the prawn patty mix and the dipping sauce should be prepared a couple of hours in advance to let the flavours meld together. It makes 6 prawn patties 

For the prawn patties:-

200g raw prawns, shell off, roughly chopped

1 tbsp coriander leaves and stems, chopped

1.5 cm sq  peeled  fresh ginger, finely chopped

1 dsp chives, snipped

3 spring onions, chopped

1 lemongrass stalk, outer layer discarded and then finely chopped

½ red birdseye chilli finely chopped (reserve the other half for the sauce)

2 tsp fish sauce

2 tsp rice vinegar

groundnut oil to fry

salt to taste

Dipping sauce:-

2 tsp agave syrup

1 tbsp fish sauce

1 tbsp rice wine vinegar

juice of ½ lime

1 tbsp finely chopped chives

½ very finely chopped birdseye chilli

1 tbsp water

For the salad:- 

1 carrot, peeled, and cut or spiralised  into 4-5mm long thin strips

½ cucumber, skinned, cut in half and watery core removed, then cut diagonally into 3-4 mm slices 

200g dark leaves mixture – ideally a combination of tat soi, mizuna, and/or baby spinach

1 dstspn black sesame seeds

130g noodles, medium to thick ones work best

A handful of chopped peanuts

A handful of chopped thai basil leaves, mint  and coriander leaves

• Put all the patty ingredients into a (hand) blender and whizz until very smooth. Pop in the fridge to set a little 

• Then make the dipping sauce by mixing all the ingredients together. Check the flavour balance – you may need a little more sweet or sour. The fish sauce is meant to sit in the background 

• Fifteen minutes before you are ready to serve, cook the noodles. When cooked rinse briefly with cold water. Divide the noodles between 2 large bowls, and sprinkle over a teaspoon of the dipping sauce. Top with the leaves, carrots and cucumber and sprinkle with the sesame seeds, peanuts and herbs then sprinkle with a further teaspoon of dipping sauce 

• Heat a frying pan on a medium heat. Spoon tablespoons of the patty mixture directly into the pan, flattening you go – they end up being 6 patties about 7 cm in diameter and 1 – 1.5 cm thick. Cook for three minutes on each side, until golden. Cut through a patty to ensure that they are cooked through. Remove and place on top of the salad. 

• Serve immediately with the remaining dipping sauce on the side.