Add the prawns, spring onion, coriander, kaffir lime leaves, red chilli, fish sauce, cornflour, salt, and white pepper to a blender. Blitz until smooth for 2–3 minutes.

Transfer the prawn mixture into a bowl and add the crabmeat. Mix gently until well combined.

Take a heaped tablespoon of mixture and roll into a ball. Flatten slightly into a cake shape. Dip into beaten egg, then coat evenly in panko breadcrumbs. Repeat until all mixture is used.

Heat about 1½ inches of oil in a wok or deep frying pan to 170°C. Shallow fry the crab cakes for 3 minutes on each side until golden brown.

Transfer to kitchen paper and allow to rest while preparing the dipping sauce.

In a small saucepan, combine palm sugar with 1 tablespoon of water and gently heat until dissolved into a syrup. Set aside.

Add green chilli, red chilli, coriander, garlic, fish sauce, lime juice, and 1 to 1½ tablespoons of palm sugar syrup to a blender. Blend for 2–3 minutes until smooth.

Serve the dipping sauce alongside the warm crab cakes.