In a food processor, pulse the fish and prawns until smooth. Add the coriander, corn starch, fish sauce, sweet chili sauce, ginger, garlic and egg and pulse. Transfer to a bowl and add the spring onions, green beans and breadcrumbs. Shape the mixture into 12 mini fish cakes or 6 large ones and place in the freezer for 20 minutes.

To prepare the sauce, whisk all ingredients together until smooth.

In a large frying pan, heat the olive oil and cook the fish cakes for 3-4 minutes on each side until golden brown. Place the cooked fish cakes on a plate lined with kitchen paper and let them cool for 5 minutes.

Dip in the sauce and enjoy!