Yield: 1 servings
|5 \N||Dried red chillies; halved and seeded|
|1 \N||Shallot; finely sliced|
|2 \N||Garlic cloves; roughly chopped|
|2 \N||Coriander roots; chopped|
|1 teaspoon||Galangal; finely chopped|
|6 \N||Kaffir lime leaves; finely chopped|
|½ teaspoon||Fish sauce|
|1 \N||60 grams thi green beans; sliced very fine|
|\N \N||Vegetable oil for deep frying|
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.
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Carlton Food Network
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