8 oz. shrimp, fresh, remove shell
2 t. curry paste, medium spicy
2 t. light soy sauce
1 oz. coconut cream (Take 2 T. from the top of a small can of coconut milk - do not shake the can)
1 egg
2 T. arrowroot or substitute 1 oz. corn starch
salt
pepper
3 oz. long beans, chopped finely

butter or oil

Garnishes - tomato wedges and cucumber slices

1. Chop shrimp into small pieces
2. Add curry paste, soy sauce, coconut milk and mix well
3. Beat egg with arrowroot or corn starch and add
4. Season with salt and pepper
5. Chop beans finely and add
6. Combine and mix thoroughly
7. Shape into small patties and fry on each side until golden brown. If mixture is too loose to shape, then spoon about 1 heaping tablespoon into fry pan
8. Serve with cucumber or tomato wedges

Note: make patties small to use as an appetizer or large to eat for a main course