These tasty little morsels make the perfect canape, served with sweet chilli sauce, or a hotter variety if you prefer! As usual, we give you guidance as to the number of chillies to include, but they are equally delicious with a real kick as they are with none at all! You can make coconut cream by grating a block of solid coconut into boiling water to make a thick paste. Makes 12, so serves 4 as a starter

300g raw prawns, roughly chopped
1 tbsp curry powder or garam masala
2 cloves garlic
1 small onion, roughly chopped
1 tbsp grated ginger
1 tbsp coconut cream
2 tbsp chopped coriander
1 tbsp soy sauce
4 chopped fresh chillies (optional)
rice flour for binding and coating (or any flour will do if gluten is not an issue)
oil for frying

Place all the ingredients except the flour in a blender and pulse until smooth - unless you prefer some texture!
Add a little flour to make a relatively dry consistency.
Shape the mixture into 12 small patties and coat with more flour. Leave to chill.
Heat some oil in a wok or pan to about 3cm depth and deep fry the patties in batches, turning once. They should need about 3 minutes on each side. Drain on kitchen paper and keep them warm in the oven. Alternatively cook them in an airfryer.
Serve with chilli sauce.