Step 1

Combine garlic, coriander root and stems, ginger, makrut lime leaves and half the chilli in a mortar and pestle, pound until mixture forms a thick paste. Divide paste in half.

Step 2

Combine half of the paste with prawns and potato in a small bowl; using wet hands form mixture into two patties. Cover, refrigerate 2 hours or overnight.

Step 3

Add half the oil and 2 teaspoons of juice to the remaining paste in a small bowl. Cover, refrigerate until required.

Step 4

Heat remaining oil in a small non-stick frying pan over low heat; cook patties for 3 minutes each side or until cooked through. Transfer to a plate; drizzle patties with remaining juice.

Step 5

Place bread rolls, cut-side down, in same pan for 1 minute or until warm.

Step 6

Toss lettuce, onion, sprouts, cucumber, coriander leaves and remaining chilli through reserved paste. Sandwich salad and patties between rolls.