Thai shrimp cutlets in batter

Of course, you will not be able to find all the original ingredients for Thai shrimp cutlets in batter, so you have to be content with what is available. First, I prepare the ingredients: I grind the shrimp into a paste, chop ginger and onion, fry carp and capsicum, crush and fry tender coconut pulp on low heat. That's just the catfish I don't dry myself, but I take a small dried catfish on the market and carefully choose the pulp. I separate the carp meat from the bones and skin. And only then I put everything, except the seasonings added to taste, the products into a chopper and carefully grind them into a homogeneous mass, which I warm up in a frying pan until the smell appears. I add fried and crushed capsicum, fish sauce and sugar to the mass and form small round cutlets from it, which I dip into a liquid batter and fry from all sides until a ruddy golden color. It is important that no lumps form in the batter. I cook it in a blender, it turns out just right. This culinary recipe of Thai cuisine was in great fashion in the early nineties. There was no Internet at that time and he was "walking" through student notebooks. That's how he got to me, and as he got there, he began to diversify my winter table. It was then that chefs adapted to replace exotic varieties of fish with familiar and familiar inhabitants of our reservoirs. This Thai food is one of the few that is not "for an amateur" and is liked by almost everyone who likes meat and seafood.