Thai fishcake pops

Step 1

Line a baking tray with baking paper. Place the fish, curry paste, kaffir lime leaves, fish sauce, salt and egg into the bowl of a food processor. Process until smooth. Transfer mixture to a large bowl.

Step 2

Use wet hands to roll tablespoonfuls of the mixture into small round balls. Place on the prepared tray. (You can cover the tray with plastic wrap and place in the fridge until ready to cook.)

Step 3

Add enough oil to a wok or large saucepan to reach halfway up the side of the pan. Heat to 180C (oil is ready when a cube of bread turns golden brown in 10 seconds). Cook the fishballs, in batches, for 2 minutes or until golden brown and cooked through. Drain on a plate lined with paper towel.

Step 4

Thread a slice of chilli, then cucumber, then fishcake ball, and finally another piece of cucumber onto a bamboo skewer (you will need 30 skewers).

Step 5

Transfer the fish pops to a serving plate and serve with sweet chilli sauce in a small bowl and lime wedges.