| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Eggs, Dairy, Vegetables |
Thai |
2bl |
1 |
servings |
INGREDIENTS
| 2 |
|
Cloves garlic |
| 1 |
|
2 cm piece fresh ginger; peeled |
| 1 |
|
Red chilli; seeds removed |
| 750 |
g |
Redfish fillets |
| 1 |
tb |
Thai red curry paste |
| 1 |
sm |
Egg; 2 teaspoons fish |
|
|
; sauce |
| 2 |
tb |
Instant coconut milk |
|
|
; powder |
| 1 |
ts |
Finely grated lemon rind |
| 1/4 |
c |
Fresh coriander leaves; chopped |
| 100 |
g |
Fresh round stringless beans; sliced very finely |
| 1 |
tb |
Finely sliced green shallots; (spring onions) |
|
|
Vegetable oil for cooking |
| 2 |
|
Cloves garlic; crushed |
| 1 |
|
Chilli; finely sliced |
| 1 |
tb |
Thai fish sauce |
| 2 |
tb |
Water and fresh lemon juice |
| 1 |
tb |
Sugar |
| 1 |
tb |
Chopped coriander leaves |
INSTRUCTIONS
THAI DRESSING
Put garlic, ginger and chilli into a food processor and process until fine.
Add fish fillets and process until just minced, try not to overmix. Add
curry paste, egg, fish sauce, coconut milk powder, lemon rind and coriander
and mix through briefly then empty into a mixing bowl and mix in the sliced
beans and shallots. Refrigerate for an hour or two or overnight to let the
flavours develop. Roll mixture into balls and flatten with fingertips then
shallow fry in oil until cooked. Serve warm or cold with Thai dressing and
crisp salad leaves. Serves 6 to 8.
Thai Dressing:
Combine all the ingredients for the dressing in a dish, cover and let the
sauce stand for a few hours for the flavours to develop and soften.
Converted by MC_Buster.
Per serving: 149 Calories (kcal); 5g Total Fat; (27% calories from fat); 7g
Protein; 21g Carbohydrate; 187mg Cholesterol; 62mg Sodium Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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