Ingredients

Step by step

1. Reserve 80g of the prawns, then put the rest in a food processor with most of the spring onions, the lemon zest, ¼ teaspoon Tabasco, ½ teaspoon Worcestershire sauce, a pinch of cayenne, the salt, beaten egg and breadcrumbs. Pulse until the mixture comes together, then tip into a bowl. Finely chop the reserved prawns, then stir into the mixture with the remaining spring onions.
2. Divide into 12 portions (about 45-50g each), then use oiled hands to shape into small patties (about 6cm diameter). Put on a lined baking tray and chill for 30 minutes (or up to 24 hours ahead).
3. Meanwhile, for the Marie Rose sauce, put the mayonnaise, tomato ketchup, ¼ teaspoon Tabasco, ¼ teaspoon Worcestershire sauce, a pinch of cayenne and the lemon juice in a bowl. Mix to combine, season to taste and set aside until ready to serve. Cut any remaining lemon into wedges for serving, if liked.
4. Heat enough oil in a large frying pan to come about 1cm up the sides of the pan. Once hot, fry the prawn cakes in two batches over a medium-high heat for 3-4 minutes on each side, until golden and cooked through. Drain on kitchen paper, then transfer to small serving plates. Serve with the lemon wedges (if using), Marie Rose sauce and Little Gem lettuce leaves.