Ingredients:
8 oz. fish paste (I used store-bought fish paste)
8 oz. fish paste (I used store-bought fish paste)
1/2 egg (beaten)
2 tablespoons Thai red curry paste (Mae Ploy brand or Maesri brand)
5 snake beans/long beans (thinly sliced)
5 kaffir lime leaves (cut into fine thin strips)
Method:
-In a small bowl, mix all the ingredients above to form a smooth fish paste. Make sure the red curry paste is well blended with the rest of the ingredients.
-In a small bowl, mix all the ingredients above to form a smooth fish paste. Make sure the red curry paste is well blended with the rest of the ingredients.
-Heat up a pot of oil. Wet your hands and pick up the fish paste (about the size of a ping pong ball).
-Use your fingers and palms to flatten it and make it into a patty.
-Drop it into the cooking oil and fry till golden brown. Repeat the same for the rest of the fish paste.
-Alternatively, you can prepare all the fish paste first and then deep fry all of them at once.
-Serve the fish cakes hot with Thai sweet chili sauce and sliced fresh cucumber.
(Please refer to my Thai Fried Chicken recipe and find out how I dressed up store-bought Thai chili sauce.)
