500g (1 lb) roughly diced fish fillets e.g. snapper, cod, barramundi or salmon
200g (7 oz) peeled and deveined prawns
8 makrut lime leaves, destemmed, finely chopped
1 tbsp Marion’s Kitchen Thai Red Curry Paste
1 egg white
½ tsp sugar
2 tsp fish sauce
2 tsp sea salt
vegetable oil for deep frying
diced cucumber, to serve
fresh herbs, to serve e.g. basil, mint or coriander leaves
Drizzle sauce:
3 tbsp fish sauce
3 tbsp sugar
2 tbsp white vinegar
2 tbsp lime juice
1 long red chilli, finely chopped
Delicious
Thanks so much for your fantastic recipe’s which I cam easily make in my home. This is delicious paired with a green mango salad & same dressing! So easy