Surprise Fish Cakes

• Skinless White Fish Fillet                                           200          g
• Mae Ploy Red Curry Paste                                            2          tbsp
• Corn Starch                                                                     2          tsp
• Long Beans, Thinly Sliced                                          25          g  
• Chaokoh Quail Eggs in Brine                                     12
• Mae Ploy Sweet Chili Sauce                                        ½          cup
• Cucumber, Thinly Sliced                                               1             
• Shallot, ThinlySliced                                                      1             
• Vegetable Oil ,for frying

1. Put fish, curry paste and corn starch into a food processor and pulse to a wet paste, stir in long beans.
2. With wet hands, divide fish cake mixture into 12 parts and gently shape the mixture evenly around quail egg.
3. Fry fish cakes in 160c (320f) oil until golden brown.
4. Top sweet chili sauce with cucumber and shallot, serve with surprise fish cakes.