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Title: Thai Fish Cakes With Kaffir Lime
Categories: None
Yield: 1 Servings
| 5 | Dried red chillies; halved and seeded | |
| 1 | Shallot; finely sliced | |
| 2 | Garlic cloves; roughly chopped | |
| 2 | Coriander roots; chopped | |
| 1 | ts | Galangal; finely chopped |
| 6 | Kaffir lime leaves; finely chopped | |
| 1/2 | ts | Fish sauce |
| 1 | 60 grams thi green beans; sliced very fine | |
| 1 | Vegetable oil for deep frying |
In a mortar, pound the chillies, shallot, garlic, coriander roots, galangal, kaffir lime leaves and salt to form a paste. Place the paste in a mixing bowl and, using fingers, thoroughly blend with the fish. Or blend in a food processor. Add the fish sauce and the green beans and knead together. Shape into small flat cakes about 5cm across and about 1.25cm thick.
Heat a pan of oil for deep frying to 200C/400F. Deep fry the cakes until golden brown on both sides. The frying time should be between 2 and 3 minutes. Drain on paper towels. Serve with a relish/dip.
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