• 50g BE Red curry paste
• 200g white fish fillet
• 1 pce egg yolk
• 1 tsp fish sauce
• 1 tsp sugar
• 30g snake beans or green beans (thinkly sliced)
• Kaffir lime leaves (optional)
• VG oil for deep frying
• BE Sweet chili sauce for dipping
In Thailand we also like to enjoy those fish cakes with pickled cucumber.
If you think your dough is not sticky enough to shape the fish cakes, you can add a Tbsp of corn starch.
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