Kim Kaewkraikhot at Thaikhun, Oxford presents this week's delicious recipe

Kim Kaewkraikhot moved to the UK in 1999 to be with her partner Martin Stead after a tough upbringing in Thailand.

Their vision was to open a Thai restaurant in the UK.

They began in 2004 with the opening of their first restaurant Chaophraya in Leeds.

Over the past decade they have grown this into 11 restaurants all sitting under the Thai Leisure Group name.

Thaikhun. which specialises in Thai street food, started in Manchester in 2014 and opened on Oxford’s George Street at the end of April.

500g mixed fish meat                                
2 eggs                                               
1 tbsp finely chopped lime leaves                
2 tbsp finely chopped long green beans    
1 tbsp fish sauce 
1 tbsp red curry paste         
Cooking oil      
Curry paste ingredients                           
10 x fresh red (or dry) chillies  
2 shallots                                  
2 lemon grass  
½ galangal                               
2 garlic                                       
1 tsp salt
1 tsp shrimp paste                
4 Kaffir lime peel (or lime leaves)

Using a pestle and mortar, crush and mix together all the paste ingredients until it forms a thick red paste.    

Mix the fish meat, curry paste and an egg in to a big bowl until it forms a sticky paste

Add fish sauce, green beans, lime leaves and mix well.

Place a medium sized wok on the heat and half fill with oil.

Roll the mixture into the balls and flatten them into a “cookie” shape by hand.

Drop the fish cakes into the hot oil, when they are cooked they will float back to the surface.