Time
prep 0:25
total 0:25
Ingredients
| 7 oz. | tiger prawns, deveined and chopped | | 2 | fillets fresh salmon, sliced in thin strips | | 2 tsp. | nam pla | | 2 tsp. | lime juice | | 1/2 | lime, zest of | | 3 tsp. | plain flour | | 1 | egg yolk | | 1 | chili pepper, chopped | | 1 clove | garlic | | 1 bunch | coriander (cilantro) | | 2 | spring onions (scallions), chopped | | Finely chopped ginger, to taste | | Seasoning, to taste | | 1 | egg, beaten | | Flour | | Breadcrumbs |
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Instructions
Process salmon and prawns in a food processor. Add nam pla, lime juice, egg yolk, flour, garlic, ginger, chili, coriander, spring onions and lime zest; pulse a couple of times until the mix is a fairly rough paste. Allow the mix to chill for a few minutes.
Shape into balls and roll each ball in flour, then in the beaten egg, then in the breadcrumbs. Repeat the process for each ball. Fry in medium-hot oil (the oil should come half way up the sides of the balls) until golded brown on all sides. Serve on a bed of coriander leaves with a simple dressing of olive oil and lime juice.
Author's Comments
A quick store cupboard invention from one evening when I was bored & hungry.
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