Directions

To Prep

1. Blend fish in food processor at low speed with salted water until smooth and sticky.
2. Add red curry paste and fish sauce, blend at low speed until well-mixed.
3. Add egg white, sugar and ground pepper; continue mixing until very sticky.
4. Add beans and kaffir lime leaves. Mix well.
5. Form the mixture into golf ball-sized pieces then flatten slightly.

To Cook

1. Shallow fry in heated oil until golden brown on both sides.
2. Place sugar and white vinegar into a saucepan and heat until sugar has dissolved.
3. Add plum sauce, chilli sauce, garlic and fish sauce; simmer until the mixture attains the consistency of a thick dipping sauce. Cool sauce.
4. Add peanuts, coriander and cucumber to sauce. Serve.
5. Alternatively, serve plain or with Mae Ploy Sweet Chilli Sauce as an entrée.