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| INGREDIENT |
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PREPARATION |
make 1 serving, 6 pieces
180g Pla Grai (white fish fillets)
1/2 egg, lightly beaten
20g yard long bean, finely slice
1 kaffir lime leave, thinly sliced
1 tbsp. red curry paste
½ tsp. sugar
1 Coriander root
1 clove Garlic, peeled
¼ tsp. white pepper powder
½ tsp. salt
1 tsp. fish sauce
Vegetable oil for deep-frying
Cucumber sauce to serve |
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Grind or process the Pla Grai into a smooth paste. Set aside.
Pound in a mortar or process coriander root, garlic and pepper
until well blended into a smooth paste.
Mix the garlic and coriander paste, red curry paste, light soya
sauce, salt and sugar into the Pla Grai mixture.
Fold in the beaten egg. Then add long bean in mix them together
until well blended.
Form 6 balls, using about 50g of the mixture for each one.
Flatten them into discs about 5mm / ¼ inch thick and 2½ inch in
diameter.
Deep-fry in vegetable oil heated to 180°C / 350°F for 3 minutes.
Remove the fish cake from the oil, drain them on kitchen paper,
place on a serving dish on a bed of salad leaves, serve with
cucumber Sauce separately in a bowl then sprinkle with peanuts.
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Medium Hot |
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Hot |
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Very Hot |
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Contains Nut |
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