Thai fish cake recipe

Thai Fish Cake
1 Tbs. Thai red curry paste
250 g. fresh fish paste
1 cup fine sliced string bean or long bean
1 egg
1/2 Tbs. salt
1 tps. sugar
2 Tbs. shreded fresh kaffir lime leaves

1. Blend red curry paste , fish paste , egg , salt and sugar.
Spend about 20 minutes for well kneading and stick.
2. Add bean and kaffir lime leaves. Mix it well.
3. Spoon a little bit mixture and deep fry to test first.
4. Spoon the mixture 2 Tbs. ; shape into small patties
about 3 inches diameter.
5. Deep fry until golden brown both sides. Drain.

- Serve with cucumber relish.

Tips...
- Some recipes of this dish , add Thai basil. Make more aromatic.
And decorate with crispy Thai basil.
- You should check the temperature before deep fry. Try this.
Dip a wood skewer into the oil. If it has bubbly from the tip , that's ok.





Cucumber Relish
1/2 cup sugar
1/2 cup rice vinegar
1/2 Tbs salt
1/2 Tbs chopped red chili pepper (seeding)
1 cup water
1 cup cubed cucumber
1/2 Tbs ground roasted unsalt peanut (or not)
1-2 little twig cilantro
1. Disslove sugar , vineger , water , salt and chili pepper
in a little saucepan.
2. Place over medium heat. Boil in a few minute until
bubbly. Let it completely cool.
3. Add cucumber and gently mixed together.
4. Spoon the mixture into a saucer. Sprinkle ground peanut and garnish with cilantro.