authentic thai fish cakes with dipping sauce


  • 500grms fish blended

  • 5 tbls spoons red curry paste

  • 8 tbls tapioca flour (do not use wheat flour)

  • 1 tbls palm sugar

  • 8 beans (finely sliced)

  • 4 tbls fish sauce

  • 2 tsp baking powder (gluten free)

  • 8 kaffir lime leaves (rolled up and very finely sliced with backbone removed)


  • 1.

    Blender fish in blender and transfer to a bowl add all other ingredients. roll into balls and then slightly flatted out and cook in vege oil. Do not use Oilve oil the flavour is to strong for asian food.

  • 2.


  • 3.

    1/2 cup water, 1/2 cup sugar simmer until sugar has melted and simmer for 2 mins more. Cool and add chilli flakes. Serve sauce with a sprinkle of granulated peanuts finely chopped cucumber and a chopped coriander.


Kaffire lime leave have a hard backbone which is to hard to eat so must be removed You can use prawn or crab or a mixture of all 3

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