| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Raw large shrimp (52-60) |
| 1 |
lb |
Raw lean chopped pork (can use chicken breast instead) |
| 3 |
tb |
Red curry paste |
| 1/2 |
c |
Cleaned, chopped fresh cilantro leaf |
| 1 |
tb |
Fish sauce |
| 1 |
ts |
Sugar |
| 1 |
|
Egg |
| 8 |
|
Kaffir lime leaves (cut into thin strips) |
| 1/4 |
c |
Cornstarch |
|
|
Oil for deep frying |
INSTRUCTIONS
Remove shells and devein shrimps. In large mixing bowl, combine shrimp, red
curry paste, fish sauce, egg, and sugar. Beat mixture in food processor on
high speed until mixture turns paste-like. [I actually just chopped with
my cleaver until it was fine-coarse.]
Transfer mixture to mixing bowl. Add green beans and kaffir lime leaves.
Mix well.
Cooking Procedures: 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. Serve with cucumber
salad.
Posted to CHILE-HEADS DIGEST V3 #163
Date: Mon, 18 Nov 1996 19:18:29 -0500
From: babs@funhouse.com (Babs Woods)
A Message from our Provider:
“Jesus feels your pain”