LITTLE THAI PRAWN CAKES WITH CUCUMBER DIPPING SAUCE

PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) MAKES 50

500g shelled, deveined uncooked

prawns (see tips)

300g firm white fish fillets, chopped ⅓ cup (100g) red curry paste

150g green beans, sliced thinly 4 kaffir lime leaves, shredded thinly 1 tablespoon 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,

chopped finely

2 tablespoons brown sugar

or palm sugar

¼ cup (60ml) rice wine vinegar 1 tablespoon finely chopped fresh

coriander 1 Make cucumber dipping sauce.

2 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 teaspoons of mixture into balls; flatten slightly. Place on an oven tray lined with baking paper. Cover; refrigerate for 1 hour.

3 Heat oil in a wok or deep frying pan; shallow−fry prawn cakes, in batches, for 2 minutes or until browned and cooked through.

Drain on paper towel. Leave for 2 minutes to cool slightly.

4 Top prawn cakes with coriander. Serve with dipping sauce.

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.