Dry and drain the prawns and crab meat as much as possible. Blend or process the prawns, crab meat, garlic, curry paste, green onion, herbs and chilli with about half the egg until just combined. The consistency will depend how much water the prawns have absorbed.
Then add the breadcrumbs and form a homogenic dough. If the mixture is still wet enough, form into patties.
Using your hands, shape into fritter shapes. The mixture can still be quite wet at this point. Place in the fridge to rest for 30 minutes.
Heat oil in a large non-stick frying pan and cook fritters, in batches, until golden brown and cooked through.