| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Vegetables |
Thai |
Ross, In, Thailand |
1 |
servings |
INGREDIENTS
| 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 |
|
|
Vegetable oil for deep frying |
INSTRUCTIONS
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.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”