Makes 10–12

Ingredients

• 250g skinless white fish fillets, such as coley or ling
• 250g large prawns, peeled and deveined
• 1 tbsp Thai red curry paste
• 1 kaffir lime leaf, finely shredded (or finely grated zest of 1 lime)
• 1 tbsp chopped coriander
• 1 medium egg
• 1 tsp palm sugar (or brown sugar)
• 1 tsp fish sauce
• Pinch of sea salt
• 30g fine French beans, trimmed and thinly sliced
• Vegetable oil, for shallow-frying

For the spicy cucumber relish:

• 1 cucumber
• ½ small red chilli, deseeded and thinly sliced
• 1 shallot, peeled and finely sliced
• Juice of 2 limes
• 2 tbsp caster sugar
• ½ tsp sea salt
• 2–3 tbsp water
• Small handful of coriander, leaves roughly chopped
• Small handful of mint, leaves roughly chopped

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