This is one of the easiest Thai snacks, but it is also one of the most misunderstood. The feel of the fish cakes should be slightly rubbery, with a textured outer coating. Lime leaves are actually ...

Put the white fish, prawns, red curry paste, fish sauce and sugar into a food processor and blend until all the ingredients are combined. Alternatively, use a hand-held stick blender.

Ingredients. 4 makrut lime leaves, snipped into thin strips with scissors. 3 green onions, sliced. 1 thumb-size piece of ginger, grated. 3 garlic cloves ...

Pulse fish in a food processor until coarsely chopped. Add egg, cornflour, fish sauce, curry paste, chilli and coriander and process until combined. Transfer to a bowl and mix in beans (if using ...

Bake in 2 cake pans at 450° F for five minutes, 400° for five minutes and then 350° for 20 minutes. Test for doneness. This cake benefits from resting at room temperature for one day ...

This is one of the easiest Thai snacks, but it is also one of the most misunderstood. The feel of the fish cakes should be slightly rubbery, with a textured outer coating. Lime leaves are actually ...

Ingredients. 4 makrut lime leaves, snipped into thin strips with scissors. 3 green onions, sliced. 1 thumb-size piece of ginger, grated. 3 garlic cloves ...

Ingredients. 4 makrut lime leaves, snipped into thin strips with scissors. 3 green onions, sliced. 1 thumb-size piece of ginger, grated. 3 garlic cloves ...