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1
To make the Sweet Thai Chilli sauce, bring the water, fish sauce and sugar to a boil in a saucepan over medium heat, and simmer for 2 to 3 minutes, stirring constantly, until the mixture turns into a thin syrup.
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2
Remove from the heat and set aside.
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3
About 10 minutes before serving, combine all the other ingredients with the syrup and mix well.
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4
Transfer to a serving bowl.
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5
Grind the peeled prawns or shrimp to a paste in a food processor.
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6
Combine the prawns or shrimp, pork (if using), salt, fish sauce, sugar pepper in a large bowl and mix until well blended.
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7
Wet your hands, spoon 1 tablespoon of the mixture and shape if into a ball, them press if flat to from a round cake.
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8
Coat the cake on all sides with the breadcrumbs.
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9
Continue until all the mixture is used up.
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10
Heat the oil in a wok or saucepan until hot.
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11
Gradually lower the coated cakes into the oil, a few at a time, and deep-fry for about 5 minutes, turning occasionally, until golden brown on all sides.
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12
Remove and drain on paper towels.
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13
Line a serving platter with the pineapple slice (if using) and arrange the deep-fried cakes on top.
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14
Serve hot with a bowl of Sweet Thai Chilli Sauce or Chinese plum sauce (if using) on the side.
