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Process salmon and prawns in a food processor. Add nam pla, lime juice, egg yolk, flour, garlic, ginger, chili, coriander, spring onions and lime zest; pulse a couple of times until the mix is a fairly rough paste. Allow the mix to chill for a few minutes. Shape into balls and roll each ball in flour, then in the beaten egg, then in the breadcrumbs. Repeat the process for each ball. Fry in medium-hot oil (the oil should come half way up the sides of the balls) until golded brown on all sides. Serve on a bed of coriander leaves with a simple dressing of olive oil and lime juice.
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Ready-to-cook green curry — add protein and vegetables, simmer
Long oval pan with rack — poach whole salmon, trout
The definitive Thai food encyclopedia — history, technique, 650 pages
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Complete seafood technique — filleting, sauces, species guide