Preparation :

1. Pound dried chillies, lemon grass, galangal, krachai, coriander root and kaffir lime rind together until smooth. Add shallots and pound until smooth again.
2. Knead minced fish by tossing against inside of mixing bowl to make firm paste, adding salt water while kneading. Fold in the mixture in 1. to the paste. Knead in salt, egg and kaffir lime leaves.
3. Heat oil over low heat until hot. Form fish mixture into firm balls and flatten a little. Deep fry until cooked. Drain and remove to serving plate. Served accompanied with fresh vegetables and dipping sauce.
Note : Add ground roasted peanuts into dipping sauce before serving.