Thai Fishcakes with Cucumber Dipping Sauce - Recipes

Thai Fishcakes with Cucumber Dipping Sauce

Thai Fishcakes with Cucumber Dipping SauceHot, spicy and wonderfully moreish - these delicious fish cakes make a fabulous first course, especially if the rest of the meal has a spicy theme.
Makes 6-8Prep time: 20 minutesCooking time: 10 minutes
For the curry paste:4-6 green chillies, de-seeded and roughly chopped2 shallots, roughly chopped5cm/2in of fresh ginger, peeled and grated2 garlic cloves, crushedSmall bunch of fresh coriander2 lemongrass stalks, chopped1 lime, grated zest & juice8 kaffir leaves, torn into pieces1 tbsp coriander seeds, crushed1 tsp ground cumin1 tsp black peppercorns, crushed2 tsp Thai fish sauce or light soy sauce3 tbsp olive oil
For the fish cakes:2 tbsp Thai Green Curry Paste1 free range egg300g white fish, skin removed, cut into chunks2 tbsp fish sauce1 tsp sugar2 tbsp cornflour3 kaffir lime leaves, thinly sliced1 tbsp fresh coriander, chopped10 green beans, finely choppedFlour, for dustingVegetable oil for deep frying For the Dipping Sauce:60ml water75ml rice vinegar50g sugar1 garlic clove, finely chopped1 cucumber, peeled and finely chopped4 shallots, finely chopped1 tbsp chopped fresh gingerWatercress, to serve

1.    To make the curry paste, Place all the ingredients into a food processor and blitz to a paste.  You can use the paste straight away or store in a jar in the fridge for up to 3 weeks.2.    For the dipping sauce, put the water, vinegar and sugar into a ...
Fuente de la noticia: best-recipes-uk
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