5 shallots, chopped
4 cloves garlic, chopped
3 red chiles, seeded and chopped
3 tablespoons chopped cilantro
1/2 tablespoon shredded lime rind

Directions:
Finely pound together the shallots, chiles, cilantro, lemongrass, lime rind, galangal, salt and ground pepper. Let marinate for 30 to 40 minutes, or overnight in the refrigerator.

Mince the marinated fish in a food processor and add, along with kaffir lime leaves and string beans, to marinated mixture. Knead until sticky enough to roll into balls.

Roll 1 tablespoon of the fish mixture into a ball. Make all the fish into balls in the same way. The fish balls can be stored in the refrigerator for 1-2 days.

To cook, flatten the fish balls into 1/2-inch disks by pressing them gently on a flat surface. Then deep-fry 5 or 6 at a time for 2-3 minutes in a wok or deep-fryer. Take them out with a slotted spoon and drain on paper towels. Transfer to a serving plate, garnishing with cucumbers, pineapple and tomatoes. Serve with a separate small dish consisting of sweet chili sauce mixed with thinly sliced cucumber wedges and crushed peanuts. Serve hot or warm as a snack. (recipe modified from one posted on recipehound.com).