These Thai specialities feature on every restaurant menu as appetisers. In Thailand, they would be made with a local river fish called Grey Featherback. These are now available in frozen packets from your oriental supermarket. However, you could also use any white fish such as whiting or cod. Add green tiger prawns to help achieve a sticky firm paste. They do not require to be covered in breadcrumbs. The fried fish cakes should be spongy and firm in texture, not soft and flaky like the European fishcakes.
- 2 Tablespoons of Nonya Secrets Red Curry Mix
- 500 g /16 oz White fish fillet, such as whiting, cod or haddock
- 200 g/8 oz Green (raw) tiger prawns
- 125 g /5 oz Fine green beans, thinly sliced into rings
- 6 Kaffir lime leaves, finely sliced
- 1 Dessertspoon of sugar
- 1 Tablespoon of fish sauce
- 2 Cups of vegetable oil for deep frying
- 1 Cup of Nonya Secrets Sweet Chilli Sauce
- ½ Cucumber, peeled
- ½ Carrot, peeled
- 1 Tablespoon of chopped peanuts
Check through the fish fillet for bones and chop into bite-sized pieces. Devein the prawns. Put the fish and prawns into the food processor together with the Red Curry Mix, lime leaves and seasoning ingredients. Process into a smooth paste and transfer the mixture into a bowl and add in the finely chopped beans by hand.
Grease your palm with vegetable oil. This is to prevent the mixture from sticking to the palm. Take 1 tablespoonful of mixture and roll into a ball then flatten to form a flattish disc. Make up the patties until all the mixture is used up.
Heat vegetable oil in a small wok or deep fryer and fry the fish cakes over medium heat until golden brown. Serve with cucumber and carrot relish, sprinkled with chopped roasted peanuts.
Cucumber, carrot & peanut relish
Remove seeds from the cucumber and finely chop them. Finely dice the carrots. Add 2 teaspoons of salt and set aside to draw out the moisture from the vegetables. After an hour or so, squeeze out the excess moisture over a sieve and add the vegetables to a cup of Sweet Chilli Sauce. Sprinkle chopped nuts over the top.