Yield: 40 cakes
Ingredient Amount
For Spice Paste
Fresh Thai bird chiles 5 ea.
Shallot, peeled 4 ea.
Garlic cloves, peeled 4 ea.
Cilantro root or stem 4 Tbsp.
Galangal 2 Tbsp.
Wild lime leaves 4 ea.
Salt 1 Tbsp.
White fleshed fish filet 2 lb.
Fish sauce 2 Tbsp.
Long beans, sliced paper thin rounds 1 ½ Cup
(paper thin- really)
Peanut oil for frying as needed
Method
1. Grind spices, herbs and salt to a paste.
2. Mince the fish very finely by hand with a SHARP knife.
3. Combine spice paste, minced fish, fish sauce, and sliced beans in a bowl and knead until well combined and slightly sticky in consistency.
4. With moistened hands, shape into round, flat pucks. Refrigerate and hold for service.
5. Preheat a deep fryer to 325ºF with vegetable oil.
6. Fry cakes in a basket until they are golden on the outside and they float to the top of the oil.
7. Remove from the oil, drain on absorbent paper, serve hot with cucumber salad on street food plate.