Thai prawn cakes

These are great as an apetiser or if you are hosting a drinks party. These are fried, but are deliciously light as I mix in egg whites to keep the mixture light and springy. I serve these with a dipping sauce of mirin, sweet chilli sauce and rice wine vinegar, and lots of lime wedges.
Ingredients for 4 as a starter:
300g raw prawns
2 Red Chillies
I small piece of Galangal or Ginger
Coriander stalks and leaves
2 egg whites
I tablespoon of Cornflour
Light sunflower oil for frying

Pound the galangal, chillies and coriander stalks and a pinch of sea salt into a fine pulp. Add finely sliced spring onions and the prawns chopped into small pieces. Mix together and add the cornflour to the wet ingredients and incorporate well. Beat the egg whites into stiff peak stage, adding a spoonful first, then folding in the remainder until you have a smooth, airy prawn cake mixture. Heat the oil until it lighly smokes and spoon in a dessertspoon at a time. Don't crowd the pan otherwise the oil cools too quickly and the prawns will become greasy and saturated with oil. Cook for 2/3 minutes on each side, remove and drain on kitchen paper. Serve immediately with the dipping sauce and plenty of lime wedges.