In a food processor, pulse the snapper fillets until a paste forms and finely mince the prawn with a knife. Transfer the fish paste and minced prawn to a big mixing bowl.

1. Julienned and minced the kaffir lime leaves and add into the mixing bowl together with the sambal belacan, egg white, sugar, soy sauce and salt.

1. Mix and knead the mixture with your hands. Halfway through, lift the entire piece of fishcake and smack it hard against the bowl several times to remove the excess air and to get a bouncy texture.

1. Add enough cooking oil to a well heated deep bottom wok. Put some water on your palm, grip your fist, and grasp a handful of fishpaste. Using your thumb and index finger, create a hole and squeeze out the fish paste from that hole.

1. Carefully drop fishcakes into the oil one at a time. Keep the fishcakes evenly space apart, do not overcrowded the wok. Fry for 15 to 20 seconds until the fishcake firms up. Stir occasionally to prevent sticking. Turn it over and fry for another 3 to 4 minutes or until golden and cooked through. Remove and drain on paper towel.

1. To make the sauce, combine the all the ingredients in a bowl, stir well until sugar melts. Set it aside.

1. Pile the fishcakes onto a plate and scatter over the diced cucumbers. Drizzle the sauce on top and serve.