Little Thai prawn cakes with cucumber dipping sauce
500g shelled, deveined uncooked prawns
300g firm white fish fillets, chopped
100g red curry paste
150g green beans, sliced thinly
4 kaffir lime leaves, shredded thinly
1 tbsp thai basil leaves, shredded
Vegetable oil, to shallow-fry
Fresh coriander sprigs, to serve
Cucumber dipping sauce
1 lebanese cucumber (130g)
1 small fresh green chilli, finely chopped
2 tbsp brown sugar or palm sugar
4 tbsp rice vinegar
1 tbsp finely chopped fresh coriander
Make cucumber dipping sauce: Cut cucumber in half lengthways; remove seeds with a teaspoon. Finely chop cucumber. Place cucumber in a small bowl with the remaining ingredients; stir until sugar dissolves.
Process prawns, fish and curry paste to a semi-smooth, sticky paste. Transfer to a medium bowl. Using your hands, stir in beans, lime leaves and basil. Shape 2 tsp of mixture into balls; flatten slightly.
Place on an oven tray lined with baking paper. Cover; refrigerate for 1 hour.
Heat oil in a wok or a frying pan; shallow-fry prawn cakes, in batches, for 2 mins or until browned and cooked through. Drain on paper towel. Leave for 2 mins to cool slightly.
Top prawn cakes with coriander. Serve with dipping sauce.