Step 1

Shell and mince the prawns. Mix or blend them with the garlic, spring onions, salt, flour, sherry and enough water to make a batter. Let stand, covered with clingfilm, for 1 hour. Then fry, in drops of 1 teaspoon, in olive oil, though not extra virgin, poured to a depth of 5 cm in a pan, for about a minute each side.

Step 2

These are delicious with a fierce mayonnaise made by substituting lime juice for the lemon, and with a handful of fresh chopped coriander added at the end. But if the prawn cakes have exhausted your cooking capacity, then add some lime juice and chopped coriander to a bowlful of prepared mayonnaise. (Normally, I can't see why everyone is so keen on the stuff, but it lends itself well to this kind of adulteration; anyway, fried fish cakes of this sort seem to be able to handle the peculiar emulsification of factory-made mayo.) Or just squeeze the prawn patties with fresh lime as you eat them.

Step 3

Based on a recipe by Nigella Lawson