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Deep-fried trout dumplings

Ross Burden from Good Food Live
Fragrant lime leaves and a chilli dipping sauce add flavour to Ross Burden's tasty Thai-style fish dumplings

Deep-fried trout dumplings

Method

1. Pound together the coriander roots, garlic, ginger, sugar and pepper in a pestle and mortar forming a smooth paste.

2. Mix together the coriander root paste and minced trout in a bowl. Mix in the shredded lime leaves.

3. Shape the trout paste around the quartered eggs.

4. Heat the oil for deep-frying in a wok or deep fat-fryer. Fry the trout dumplings until golden-brown on all sides. Remove with a slotted spoon and drain on kitchen paper.

5. Mix together the nam pla and chilli and serve as a dipping sauce with the freshly fried fish dumplings.

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Serves: Makes around 8 dumplings

Prep: 15 min
Cook: 5 min

Ingredients
2 coriander roots, scraped
2 garlic clove, peeled
1 cm fresh ginger root, scraped
pinch of Sugar
pinch of ground white pepper
200g fresh trout fillet, skinned and minced
3 kaffir lime leaves, finely shredded
2 steamed salted ducks' eggs or hard boiled eggs, quartered
vegetable oil for deep-frying