In a small bowl, dissolve the sugar in the fish sauce. Place the fish sauce mixture into a food processor, add the remaining ingredients (aside from the oil) and pulse until the mixture is combined but the chicken still has texture. Remove the mixture and with wet hands roll into small, bite-size balls, flattening them slightly.

Heat the oil in a heavy-based pot and once the oil has reached temperature, fry the cakes in batches until golden brown and firm. Remove and drain on kitchen paper.

Serve at room temperature with lemony mayonnaise or NOMU MAYU.

To make the mayonnaise, place the egg yolk, mustard, lemon juice and vinegar in a mixing bowl. Using a hand-held electric blender beat for a few minutes until well combined and frothy. Place the sunflower oil in a jug and with the blender still running add the oil in a slow, steady stream.

The oil must be added very gradually in order for the mayonnaise to emulsify. If it is added too quickly the mayonnaise will split. Continue beating until all the oil has been incorporated or until you have reached your desired consistency which is firm, pale and creamy.

Season to taste and add another squeeze of lemon if you prefer a more tart mayo. If you prefer a sweeter finish, you can also add a pinch of sugar. Give it one final whisk, cover and refrigerate until required. If your mayo splits, try beating in a teaspoon of warm water which should re-emulsify it.

Tips: If you don’t feel like making your own mayonnaise, simply add a squeeze of lemon juice to taste into some NOMU MAYU.