Cooking instructions

Step 1: Before starting, chop up the prawns and fish into small pieces. Then put the fish and prawn pieces into a mixing bowl, and use a hand blender to blend the fish and prawn until you have a thick paste looks like this. This is important for getting the texture of the fish cakes right.

Step 2: Now add 1 egg, 1 tbsp of red curry paste, 1/2 tbsp of soy sauce, 1/2 tbsp of fish sauce, 1 tbsp of tempura flour, 1/2 tbsp of sugar, and 1/4 teaspoon of pepper, the mix everything by hand thoroughly.

Step 3: Once all the ingredients are mixed together, add 6 finely chopped green beans, and 8 thinly sliced lime leaves to the bowl, and mix into the fish cake paste.

Step 4: Now we are going to make the dipping sauce. Add 1/4 cup of white vinegar and 1/4 cup of sugar to a saucepan and heat until the sugar dissolves in the vinegar. Turn off the heat and set the sauce aside for later.

Step 5: Now we are going to shape and deep fry the fish cakes. Take a heaped spoonful of the fish cake paste and flatten it into the shape of a cake, then place in the deep fryer, repeat this process until all of your fish cake paste is used up.

Step 6: Deep fry until both sides of the fishcakes are golden brown. Then place the fishcakes onto some paper towel to absorb any excess oil.