Instructions: 1 Heat a small saute pan. Chop up the coconut cream block and place in a bowl. Pour over 120ml/4fl oz boiling water, stirring until dissolved. Tip the tomatoes into a sieve set over a bowl and leave to drain off excess liquid.

2 Cut two-thirds of the onion into 1cm/ 1/2" slices and separate into rings. Finely chop the remainder.

3 Add 1 tbsp oil to the saute pan and cook the chopped onion for 4-5 minutes until just beginning to brown.

4 Heat a frying pan. Chop up the chillies and garlic, blitz to a puree in a processor, tip out half and set aside. Add the prawns and herbs to the processor and whizz for a few seconds until just blended (dont over do it youll lose the prawns texture).

5 Add 3 tbsp coconut cream and plenty of seasoning to the food processor and blitz again for 10 seconds. Using wet hands, shape the mixture into small patties.

6 Add a little oil to the frying pan and cook the prawn patties for 2-3 minutes on each side until lightly golden. Drain well on kitchen paper.

7 Add the reserved chilli and garlic mixture to the lightly browned onion and cook for 30 seconds, stirring.

8 Add the mustard seeds and tip in the tomatoes, sugar, lime rind and juice. Simmer for about five minutes or as long as time allows until well reduced and thickened.

9 Heat a sturdy wok with 5cm/2" oil. Place the egg whites in a bowl with the remaining 5 tbsp coconut cream and whisk until smooth. In a separate bowl, mix the flour, chilli powder, curry powder and 1 tsp each salt and pepper.

10 Cut the sweet potato into thin slices on a mandolin and then toss lightly in the seasoned flour with the onion rings.

11 Add to the egg mixture, mixing thoroughly until covered in a sticky coating. Return to the flour, rubbing some in each. Shake off any excess.

12 Add the sweet potato and onion fritters to the wok in batches and deep-fry for 2-3 minutes until lightly golden. Drain well on kitchen paper.

13 Arrange the spicy prawn cakes on a serving platter with the sweet potato and onion fritters. Spoon some of the relish into a small ramekin and place on the side. Serve at once.

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