Yield: 4 Servings
|1 pounds||Prawns; cooked, peeled|
|2 tablespoons||Red curry paste ( see my earlier psting )|
|1 large||Egg; beaten|
|1 tablespoon||Thai fish sauce|
|1 ounce||Cornflour (cornstarch)|
|\N \N||Sunflower oil for deep frying (groundnut is ok)|
Date: Fri, 5 Apr 1996 12:01:28 +0700 From: Chris Kridakorn - Odbratt <chrisko@...> Put everything except the flour ( and oil, of course ) in a food processor and whizz until you have a thick paste. Make about 20 tiny patties and roll in the flour. Deep-fry in the very hot oil for 2 minutes or until they are golden brown. Keep it Hot !
CHILE-HEADS DIGEST V2 #286
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .