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Thai supper recipes: deep-fried shrimp cakes

Serves: 4 persons

600 g fresh shrimp or prawns, shelled and deveined

1/3 cup ground pork or chopped ham bacon or 1 tbsp vegetable oil

1 tsp salt

1/2 tsp sugar

1 cup bread crumbs

2 kaffir lime leaves, very thinly sliced

4 cups oil for deep-frying

Sweet and Spicy Pickled Vegetables:

1 cup distilled white vinegar

1/2 cup sugar

3-5 bird's-eye chillies

3-5 shallots, sliced

2 tbsp finely sliced cauliflower

2 tbsp finely sliced baby corn or cabbage

2 tbsp sliced baby cucumber

1 tbsp grated ginger

1.

To prepare the Sweet and Spicy Pickled Vegetables, bring the vinegar and sugar to a boil, then set aside to cool. Add the remaining ingredients, mix and set aside.

2.

Finely chop the shrimp and pork or oil together or process in a blender until they form a rough paste. Add salt, sugar, kaffir lime leaves, and half the bread crumbs, then shape into flat, round patties. Coat the outside of the patties with the remaining bread crumbs.

3.

Place the oil in a pan or wok and heat. Deep-fry the patties in the oil until golden brown and fragrant.

4.

Serve hot with the Sweet and Spicy Pickled Vegetables and Green Chilli Sauce

Note: The Sweet and Spicy Pickled Vegetables and shrimp cake patties can be prepared in advance and fried just befor serving.

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