Thai Fish Cakes

Ingredients                            Qty

white-flesh fish fillets           100 gm
sweet (American) corn         50 gm
red curry paste                    2 tsp
egg yolk                              1
Kaffir lime leaves                  4
vegetable oil                        500 ml
fish sauce                           1 tsp
sugar                                  ¼ tsp
flour                                     10 gm
sweet chilli sauce                 10 ml
coriander sprigs                     to garnish

For the salsa
onion (finely chopped)         1
tomato (finely diced)           2
avocado (diced)                  1 small
lemon juice of                     ½ a fruit
salt                                    to taste
olive oil                               30 ml


1.   Combine water, butter, sugar and salt in a saucepan. Bring it to a boil, add the flour, and cook for some time.

2.   Add eggs one by one into the vanilla essence and stir until it forms a thick paste. Pour the choux paste into a piping bag with a star nozzle, and pipe out finger-length paste into a straight line into hot oil. Fry until golden-brown.

3.   For the pastry cream, boil the milk along with the sugar. Add the corn flour, eggs, vanilla essence and salt. Slowly whisk the mixture until it starts to thicken. Now remove from boil and add butter to it, and let cool.

4.   When the pastry cream cools down, pour it in a piping bag and fill it into the fried churros. Dip the stuffed churros into the cinnamon sugar, and place them on a crushed parchment paper.

5.   For the peanut butter sauce, heat the cream and add peanut butter, milkmaid and peanuts. Whisk well. Pour the sauce into a bowl, and place the churros on a serving plate. Serves 10.