Remove shells and devein shrimps. In large mixing bowl, combine shrimp, red curry paste, fish sauce, egg, and sugar. Beat mixture in food processor on high speed until mixture turns paste-like. [I actually just chopped with my cleaver until it was fine-coarse.] Transfer mixture to mixing bowl. Add green beans and kaffir lime leaves. Mix well. Cooking Procedures: Heat oil to 375 degrees. Drop tablespoons of the shrimp mixture into the oil, until misture is used up. Deep fry until the shrimp cakes are cooked. They should look red-brown in color. Serve with cucumber salad. Posted to CHILE-HEADS DIGEST V3 #163 Date: Mon, 18 Nov 1996 19:18:29 -0500 From: email@example.com (Babs Woods)
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|Serving Size: 1 Serving (1132g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1049 (87%)|
|Amt Per Serving||% DV|
|Total Fat 116.6g||155 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 82.5g|
|Cholesterol 211.5mg||65 %|
|Sodium 1470.9mg||51 %|
|Potassium 411.2mg||11 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 32.7g|
|Protein 9.6g||14 %|
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Calories per serving: 1212
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