Pound or grind together the shallots, garlic, lemon grass, coriander root, galanga root, krachai root, peppercorns, grated kaffir-lime rind, shredded dried chillies, salt, and shrimp paste to a fine paste.

 

Put the minced fish in an electric blender, and blend in the curry mixture. Add the beaten egg.

 

Pour the curried fish mixture into a large bowl. Mix in the chopped beans. Make flat, round fish cakes. Use about 1 spoonful of the fish mixture at a time.

 

Heat the oil in a frying pan, and deep-fry the fish cakes until golden brown. Serve with cucumber sauce.