To make the fish cakes, pan fry the garlic, ginger and chilli unti fragrant in 2 teaspoon olive oil before frying the chopped prawn meat for 2 - 4 minutes until cooked through, season with a pinch of salt and pepper. Remove from the heat and leave to cool, meanwhile dry mash your potatoes, until smooth and season.

Combine the remaining ingredients as well as the prawn meat but keep the sesame seeds and olive oil aside. Mix until evenly incorporated. Pat tightly and mould into evenly sized fish cakes. Sprinkle with sesame seeds.

Brush the Le Creuset griddle pan with olive oil and over a medium to high heat, griddle the fish cakes for 3 - 5 minutes on either side, adding more olive oil to the pan if necessary. Fry in batches as not to overcrowd the grill, until lighlty charred and crisp. Add the small deveined prawns to the grill a couple of minutes before you finish cooking to serve along side the cakes.

Meanwhile pickle your cucumbers, heat the vinegar in a small saucepan until warm. Pour over a bowl of sliced cucumbers with peppercorns, caster sugar and lime juice, let it sit for 10 - 15 minutes before serving with warm prawn cakes with lettuce cups and sriracha mayo or sweet chilli sauce.

TIP: Make sure your grill is completely clean before griddling to prevent any residue from previous fish cakes burning in the pan and sticking to the cakes.

If the pan is too hot the prawn cakes will stick to the pan, better to be patient and don't touch the cakes until a few minutes have gone by and a crust has formed, and they release from the pan themselves.

Try to flip them over only once to get the best out of the grill marks and keep the fish cakes from falling apart.