Thai Shrimp And Quinoa Cake

• 1 cup cooked quinoa
• 6 raw shrimps (peeled and de-veined)
• 2 tablespoon claire's chili dressing (see below)
• 2 tablespoon egg white
• 1 tablespoon flax seed
• 3 tablespoon water
• 1 tablespoon coconut oil (for frying)
• 6 tablespoon fish sauce
• 6 tablespoon lime juice
• 1 pinch of sugar
• 1 teaspoon red chili flakes
• 1 clove garlic
• 1 inch fresh lemon grass
• 2 tablespoon chopped cilantro

1. Cook and cool quinoa. Make a batch of Claire’s chili dressing. Mix your flax seed with the water and allow to sit for 3 minutes. In a blender, combine quinoa, 1 teaspoon flaxseed mix, egg white, prawns/shrimps, and chili dressing. Mix until prawns/shrimps are small pieces. Form into small round and flat shapes. About 1 tablespoon of mixture will make 1 cake. Heat coconut oil in a fry pan and when the oil gets hot, fry the cakes until they are brown on both sides. Serve immediately.
2. Mix all the ingredients together with a hand mixer or in a blender, making sure the lemon grass is fully blended.