Spicy Thai fish cakes

1.Place dried chillies in a heatproof bowl. Cover with boiling water; stand for 15 minutes or until soft. Drain. Transfer to a small food processor. Place cumin and coriander in a small frying pan over moderate heat; cook and stir for 30 seconds or until fragrant. Add cumin mixture, ginger, fresh chilli, garlic, onion, lemongrass, coriander roots, lime leaf and shrimp paste to food processor. Pulse until finely chopped and combined. Add oil; process until a smooth paste forms.

2.Line a baking tray with baking paper. Place fish, curry paste, garlic and lemongrass in a food processor; process until combined and smooth. Add half the fish sauce, egg white and coriander; process until combined. Transfer to a bowl. Stir in beans. Using damp hands, shape mixture into 12 patties. Place on prepared tray. Cover with plastic food wrap; chill for 30 minutes.

3.Meanwhile, combine sugar, vinegar, remaining fish sauce and 1/2 cup cold water in a small saucepan over low heat. Cook and stir for 3 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low; simmer, uncovered, for 10 minutes or until mixture thickens slightly. Transfer sauce to a heatproof serving bowl. Cool. Stir in cucumber and chilli.

4.Heat oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry fish cakes in batches for 3 minutes or until cooked. Using a slotted spoon, transfer to paper towels. Top up and reheat oil between batches if necessary. Arrange fish cakes on a serving platter. Top with extra coriander. Serve with dipping sauce.