100 G Feather back fish or king fish, minced
1 t Egg yolk
1 t Red curry paste
1-2 leaves Kaffir lime leaves(remove midrib)and finely sliced
½ stalk Long bean, diced in small pieces
3-5 leaves Sweet basil
1 t Fish sauce
1 t Palm Sugar
- In mixing bowl or mortar, combine red curry paste, fish sauce, egg yolk and sugar together.
2.Add minced fish and mix together well. Add finely sliced kaffir lime leaves, finely diced long bean and sweet basil. Prepare into fish cakes shape (small ball size).
3.In wok, add oil and deep fry fish cakes until golden brown.
- Serve hot with thai sweet chili sauce and enjoy.
NOTE: With all Thai meals, always taste before serving. Adjust flavor to your preference.