• 250g firm white fish fillet, roughly chop
• 250g prawn meat, chop into small chunks
• 1 tsp rice flour
• 2 tbsp (30 ml) red curry paste (home-made or store-bought)
• 2 tbsp (30 ml) fish sauce
• 1 egg
• 1 spring onion, green part only, sliced finely
• 5 fresh double kaffir lime leaves, centre spine removed and finely chopped
• Vegetable oil

Red Curry Paste

• 7 pcs dried red chillies, soaked until soft and roughly chopped
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/4 tsp mace (*see note)
• 1 red shallot, peeled & roughly chopped
• 6 cloves garlic, peeled & roughly chopped
• 1 tsp white peppercorn
• 1 stalk lemongrass, white part only, finely sliced
• 1/2 tbsp galangal, roughly chopped
• 1 tbsp lime zest
• 1 tsp salt
• 1 tsp shrimp paste, roasted

Peanut and Lime Dipping Sauce

• 1/2 cup (100 g) caster sugar
• 1/4 cup (60 ml) water
• 1/4 cup (60 ml) lime juice
• 1 tbsp (15 ml) fish sauce
• 2 red chillies, thinly sliced, adjust to taste
• 1/2 lebanese cucumber, finely diced
• 2 tbsp (15 g) unsalted peanuts, roasted & roughly crushed