SPICY TOMATO DIP
Heat oil in a saucepan, add onion, chilli and garlic and sautT for 1 minute.
Add canned tomatoes, tomato purTe, vegetable stock, wine vinegar, castor sugar, salt and pepper to taste.
Simmer for 30 minutes, or until slightly thickened.
In a large bowl, mix prawns, potato, dill, spring onions, tomato sauce, anchovy essence, Worcestershire sauce and seasoning together well.
Roll mixture into 30 balls. Dip each ball first in flour to coat, then in egg, then breadcrumbs and lastly in sesame seeds.
Deep-fry in hot oil until golden brown all over.
Drain prawn cakes on absorbent kitchen paper and keep in a warm oven until ready to serve.
Pour dip into a bowl and serve with the prawn cakes.
Use forks to spear cakes and dunk them in the dip. Makes 30.