Place fish, Five Tastes Curry Paste, fish sauce, egg white, cornflour and lemongrass in a food processor and mix until well combined.
Place mixture in a bowl, add prawns, spring onion and kaffir lime leaf and mix well.
Using wet hands or gloves shape into even sized round 12 patties (mixture will be moist).
Heat oil in a wok or frypan. Cook fish cakes for 5-6 minutes taking care not to overcrowd the pan, turning half way. Drain on paper towel
Serve with lime wedges or sweet chilli sauce.