Thai Fish and Prawn Cakes with Asian Salad

INGREDIENTS

  • 1 kg white fleshed fish, chopped roughly
  • 300gm green prawns, shelled
  • 5 cloves of garlic, finely chopped
  • 4 level teaspoons of Mae Ploy Thai green curry paste
  • 25ml sweet soy
  • 2 small eggs, beaten
  • 20g palm sugar, chopped finely
  • 5 Kaffir lime leaves, rib removed and julienned finely
  • ½ cup green beans, (snake beans if you can find them), chopped finely
  • Zest of 2 limes
  • 1 cob of corn, kernels sliced finely
  • ½ bunch coriander, chopped roughly
  • 4 tablespoons vegetable oil for frying
  • For the salad:
  • 1 small wombok cabbage or cos lettuce, sliced finely
  • 2 cups bean shoots
  • 1 large carrot & 1 Lebanese cucumber, julienned finely
  • 1 small red onion, sliced finely
  • Leaves from 1/2 bunch coriander
  • Leaves from 3 sprigs of Thai basil
  • 4 leaves Vietnamese mint, torn
  • 1/2 cup of roasted, salted cashews, crushed roughly
  • The dressing:
    100ml Megachef fish sauce
    200ml water
    100ml rice vinegar
    100ml lime juice
    60g palm sugar, chopped
    2 red chili, seeds removed & chopped
    2 cloves garlic, minced
    1 knob of ginger, grated finely

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Participant Information

$35.00