Thai Truffles. Prawn, Ginger and Lime.

Oh my word.  I can’t decide whether these are more beautiful or more tasty.  They seem to win in both categories.  A sort of Thai fish cake, coated in black sesame seeds and pan fried in sesame oil.  A perfect canapé or starter for an Asian inspired meal. 

I like them just as they are, while the hubbie dipped them in a sauce of soy, lime juice, rice wine and grated ginger.  Either way they taste so deliciously light and delicate, and best of all can be prepared 24 hours in advance of serving.

Ingredients (makes 8)

1 medium potato, cooked and mashed

1 spring onion, finely sliced

½ green chilli, deseeded and finely chopped

1 tsp fresh ginger, finely grated

zest of a lime and juice of ½ the lime

60 g cooked prawns (I defrosted some from the freezer)

1 ½ tsp pesto (preferably homemade using Thai basil, sesame oil, cashews, garlic and parmesan shoved in a blender)

1 ½ tbsp breadcrumbs (I grated ½ a slice of bread)

2 large handfuls of black sesame seeds (look in Chinese supermarkets)

sesame oil for pan frying

Method

1. Combine all the ingredients bar the sesame seeds in a bowl.

2. Take teaspoons of the mixture into the palm of your hand and roll into balls, then roll in the sesame seeds.  Place them, covered, in the fridge for up to 24 hours.

3. Just before serving heat some sesame oil in a large frying pan and cook the balls over a moderate heat for a minute or two turning as you go.  Serve immediately.

Simply stunning.