Spicy tuna fish cakes recipe

6 tinned water chest nuts , drained and finely sliced

3 spring onions, trimmed and sliced

3cm piece of fresh root ginger, peeled and grated

3 tbsp chopped coriander

1 red chilli, deseeded and finely chopped

3 kaffir lime leaves, finely chopped (rehydrated for 5 minutes in boiling water if dried)

2 tsp Thai fish sauce

2 egg s, beaten

Vegetable oil, for frying

Sea salt and freshly ground black pepper

Good pinch of caster sugar

2 tbsp Thai fish sauce

1 tbsp rice vinegar

Juice of 1/2 lime

2 tbsp chopped coriander