| 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 krachai root |
| 1/2 teaspoon |
peppercorns |
| 1/2 teaspoon |
grated kaffir-lime rind |
| 1 tablespoon |
shrimp paste |
| 5-10 |
dried chillies, seeded, soaked, and shredded |
| 1/2 tablespoon |
salt |
| 1 cup |
vegetable oil |
Instructions |
|
 |
| Pound or grind together the shallots, garlic, lemon grass,
coriander root, galanga root, krachai root, peppercorns, 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 into 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. |