Chinese fish cakes

Ingredients

• Fresh white fish, skinned
• 100/200g shrimps
• Chopped parsley
• Fish sauce
• Lime juice
• 1/2 tsp red curry paste
• 1 egg beaten
• Flour for dusting
• Fresh or dried breadcrumbs, to coat
• Oil for frying

Instructions

1. Cut the fish into small pieces, and combine all the ingredients below.
2. Gently mix everything and, using floured hands, shape into cakes. Lightly dust them with flour, dip in egg and then in breadcrumbs.
3. Heat oil in a wok or frying pan. Fry the fish cakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through.
4. Serve the fish cakes hot on a bed of seaweed and steamed rice.