Thai Style Fish Cakes (tort Man Plaa)

(Makes 20 fish cakes). Mix all ingredients for the fish cakes together in a bowl until they are thoroughly combined. To make the sauce, put the water, sugar and vinegar into a pan and dissolve the sugar over a low heat. Once the sugar has dissolved bring the water to the boil and boil for 5 minutes. Turn off the heat and add the chili powder and peanuts. Leave to cool and serve garnished with the coriander. Make the fish cake mixture into small, flat cakes about 5 cm (2 inches) in diameter. Put the oil into a wok and when it is hot add the fish cakes. Fry them until they are golden brown (about 3 or 4 minutes). When they are cooked take them out and put them on kitchen paper to drain. It is best to fry the above quantity in 3 batches. Serve the fish cakes while they are hot with the dipping sauce. NOTES: You can use any white fish fillets. These can also be made using chicken, pork, prawns, crab or vegetables instead of fish. If you are using home made red curry paste you will need 80 g (3 tablespoons).