Deep-fried Shrimp Cakes

• 1 lb/450 g cooked shelled shrimp
• 2 tablespoons Thai red curry paste

Put the shrimp, red curry paste, egg, and fish sauce into a food processor and whiz until you have a smooth mixture.

Using your hands, make 12-20 cakes, depending on what size you prefer, and roll them in the cornstarch.

Deep-fry the cakes in hot vegetable oil for 1½-2 minutes, or until they are a golden brown. Drain on paper towels and serve.