1 pound ground pork 1 tablespoon gaeng kua curry paste 1 egg, beaten, in separate dish 3 tablespoons water 2 tablespoons nam pla 1 tablespoon shredded kaffir lime leaves 2 tablespoons chopped green onion 3 cups vegetable oil
Mix ground pork with curry paste. Add egg, water, fish sauce, lime leaves and green onion, mix well. Form into balls, approximately 1 tablespoon each. Flatten into ¼ inch thick patties.
Heat oil in a wok. Add the pork patties and fry over moderate heat until golden. Remove and drain on paper towels.
Note: Serve with khing dong (pickled ginger) and/or nam chim achat.
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