Prawn cakes with cucumber relish
five hundred grams green prawns
two and a half teaspoons red curry paste
one quarter cup oyster sauce
five kaffir lime leaves, centre vein removed, shredded, plus extra to serve
seventy gram green beans, very thinly sliced
sunflower oil, to deep-fry
one lebanese cucumber, finely chopped
one long red chilli, seeds removed, finely chopped
one cm piece ginger, finely chopped
two eschalots, finely chopped
one tablespoon white vinegar
one teaspoon white sugar
one// Combine prawns, red curry paste and oyster sauce in a food processor, then process until meat is coarsely minced and mixture is combined. Transfer to a bowl and fold through kaffir lime leaves and beans.
two// Divide prawn mixture into twenty portions. Using damp hands, roll into balls, then use your thumb to make an indent in each. Loosely cover and chill for ten minutes.
three// Meanwhile, for the relish, combine cucumber, chill, ginger and eschalots in a bowl. In a separate bowl, whisk vinegar and sugar until sugar dissolves. Pour over vegetables and stir to combine.
four// Fill a wok two-thirds full with oil and heat to hundred and eighty degrees Celcius. In three batches, cook prawn cakes for three-five minutes until golden and cooked through. Remove with a slotted spoon and drain on paper towel.
five// To serve, place prawn cakes on a platter, fill indents with cucumber relish and scatter with extra kaffir lime leaves.