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Method
Pound or grind together the shallots, garlic, lemon
grass, coriander root, galanga root, krachai root,
pepper, corns, grated kaffir-lime rind, shredded dried
chillies, salt, and shrimp paste to a fine paste.
Put the minced fish in an electric blender, and blend
in the curry mixture. Add the beaten egg. Pour the
curried fish mixture onto a large bowl. Mix in the
chopped beans. Make flat, round fish cakes. Use about
1 spoonful of the fish mixture at a time. Heat the
oil in a frying pan, and deep-fry the fish cakes until
golden brown. Serve with cucumber dressing.
Ingredients
1/2 kg. Boneless fish steak, minced
1/4 kg. Winged beans or French beans, finely chopped
1 egg, beaten
1/4 cup chopped shallots
1/4 cup chopped garlic
1/4 cup chopped lemon grass
1/2 tablespoon chopped coriander root
1/2 tablespoon chopped galanga root
1 tablespoon chopped
1/2 teaspoon pepper corns
1/2 teaspoons grated kaffir-lime rind
1 tablespoon shrimp paste
5-10 dried chillies, seeded, soaked, and shredded
1/2 tablespoon salt
1 cup vegetable oil
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