AN INCREDIBLY EASY AND VERY TASTY DISH THAT YOU CAN MAKE ALL YEAR ROUND, THOUGH IT IS AT ITS BEST IN THE SPRING WHEN SPRING ONIONS ARE AT THEIR SWEETEST. SERVE WITH YOUR FAVOURITE CHILLI SAUCE ON THE SIDE.
Put about one-third of the raw prawns into a food processor and pulse to a smooth paste. Transfer to a large bowl.
Meanwhile, chop the remaining prawns into 1cm pieces. Add to the prawn paste with the beaten eggs, chopped spring onions, mustard, lemon juice, chilli sauce, salt, a grinding of pepper and 50g of the breadcrumbs. Mix well with your hands until even