Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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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