5 Dried red chillies; halved
-and seeded
1 Shallot; finely sliced
2 Garlic cloves; roughly
-chopped
2 Coriander roots; chopped
1 ts Galangal; finely chopped
6 Kaffir lime leaves; finely
-chopped
1/2 ts Fish sauce
1 60 grams thi green beans;
-sliced very fine
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.
Yields
1 servings