| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains |
Thai |
Thai, Shrimp |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Large shrimp; (26-30) |
| 1 1/2 |
tb |
Red curry paste |
| 1/2 |
tb |
Fish sauce |
| 1/2 |
ts |
Sugar |
| 1 |
|
Egg |
| 4 |
|
Kaffir lime leaves; cut into thin strips |
| 1/2 |
c |
Green bean; thinly sliced |
|
|
Oil for deep frying |
INSTRUCTIONS
1. Remove shells and devein shrimps. In large mixing bowl, combine shrimp,
red curry paste, fish sauce, egg, and sugar.
2. Beat mixture in food processor on high speed until mixture turns
paste-like.
3. Transfer mixture to mixing bowl. Add green beans and kaffir lime leaves.
Mix well.
4. Heat oil to 375 degrees. Drop tablespoons of the shrimp mixture into the
oil, until misture is used up. Deep fry until the shrimp cakes are cooked.
They should look red-brown in color.
Notes: Serve with cucumber salad.
Recipe by: Joy of Thai Cookin - Ravadi Lekprichakul Quinn
Posted to recipelu-digest Volume 01 Number 548 by RecipeLu
<recipelu@geocities.com> on Jan 18, 1998
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