500g |
fine-fleshed fish fillets, skin and bones removed, (see Note) |
or 400g |
fish fillets and 100 g shelled and deveined prawns, chilled until very cold |
3 tablespoons |
Red curry paste II |
100g |
snakebeans or stringless green beans, chopped into fine rings |
8 leaves |
asian sweet basil, chopped, (optional) |
4 |
kaffir lime leaves, finely sliced, (optional) |
|
vegetable oil, for deep-frying |